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.


  • 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)
  1. 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.
  2. Arrange the slices of pear among the pieces of endive. Use about 1/2 of each pear for each serving.
  3. Scatter crumbled pieces of the cheese on top of each plate and drizzle a tiny bit more vinaigrette over the pear and cheese.
  4. Serve immediately.