Bitter spears of Belgian endive are combined with slices of juicy, ripe pear and dressed with a simple mustard vinaigrette and crumbled bits of creamy Roquefort cheese which creates the magic combination of bitter, sweet and tangy flavors.
Serves 4.
Ingredients
- 4 heads Belgian endive, leaves separated
- 2 ripe Bartlett pears, peeled, cored and cut into 3/8-inch slices
- 1/2 cup crumbled Roquefort
- 1/3 cup Mustard Verjus Vinaigrette (include link)
- Make the vinaigrette and in a large bowl coat the leaves, then arrange individual servings by placing the spears on four salad plates. Place about 8 to 10 leaves on each plate, depending on the size of the endive. If the leaves are too large slice them the long way or else in thick horizontal pieces.
- Arrange the slices of pear among the pieces of endive. Use about 1/2 of each pear for each serving.
- Scatter crumbled pieces of the cheese on top of each plate and drizzle a tiny bit more vinaigrette over the pear and cheese.
- Serve immediately.
