Recipe courtesy of Ina Garten
Total:
20 min
Active:
20 min
Yield:
3 servings
Level:
Easy

Ingredients

  • 4 to 6 heads of Belgian endive
  • 1 1/2 tablespoons Champagne vinegar or white wine vinegar
  • 3/4 teaspoon Dijon mustard
  • 1 egg yolk*, at room temperature
  • 3/4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 tablespoons good olive oil
  • 2 ripe Bartlett pears, halved, cored, and sliced
  • 1/4 pound good Roquefort cheese
  • 1/2 cup toasted walnut halves

Directions

Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.

In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Endive and Grape Salad with Pear Vinaigrette

Recipe courtesy of Chuck Hughes

Sleaque (Endive Salad)

Recipe courtesy of Damascus Restaurant

Endive Water Chestnut Salad

Recipe courtesy of Roger Mooking

Endive and Frisee Salad with Oranges

Recipe courtesy of Giada De Laurentiis

Endive Tri-Colore Salad

Recipe courtesy of Dave Lieberman

Crab Salad in Endive Leaves

Recipe courtesy of Giada De Laurentiis

Crab Salad in Endive Leaves

Recipe courtesy of Giada De Laurentiis

Endive Tri-Colore Salad

Recipe courtesy of Dave Lieberman

Beet and Endive Salad with Garlic and Herb Vinaigrette

Recipe courtesy of Amy Finley

On TV

So Much Pretty Food Here