Endive, Pear, and Roquefort Salad

Ingredients:

• 4-6 heads of Belgian endive
• 1.5 tbsp champagne vinegar or white wine vinegar
• 3/4 tsp Dijon mustard
• 1 egg yolk, room temperature
• 3/4 tsp salt
• 0.5 tsp freshly ground black pepper
• 6 tablespoons of high-quality olive oil
• 2 ripe Bartlett pears, halved, cored and thinly sliced
• 110 g of high-quality Roquefort
• 0.5 cups roasted walnut halves

Preparation:

1. Trim the base of each endive head and cut them in half lengthwise. Remove the cores, separate the leaves, and place 1.5–2 heads of endive on each plate.
2. In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and black pepper. Gradually whisk in the olive oil until the mixture forms an emulsion. Toss the pears with some of the vinaigrette and place on top of the endive.
3. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Top with crumbled Roquefort cheese. Sprinkle with walnuts and serve at room temperature.