Endive Salad With Pears, Roquefort And Walnuts And Dijon Vinaigrette
Serves: 5
Presley Zulauf
1 January 1970
Based on User reviews:
62
Spice
50
Sweetness
54
Sourness
46
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
To prepare vinaigrette, whisk together mustard and vinegar until well incorporated, add shallots and while whisking constantly slowly add the olive oil until all is emulsified into the mustard
2
Season with salt and pepper, to taste
3
Set aside until needed
4
Combine the endives, pears, walnuts and Roquefort cheese in a medium bowl and toss
5
Place mixture in the middle of a plate and drizzle with vinaigrette
6
Serve immediately