Endive salad with pears, roquefort and walnuts and dijon vin

1 servings

Ingredients

Quantity Ingredient
1 tablespoon Dijon mustard
1 ounce Red wine vinegar
1 teaspoon Minced shallots
2 ounces Extra virgin olive oil
Salt and pepper; to taste
6 Endives; center removed and
; julienned
2 Pears; cored and cut into
; medium dice
3 ounces Shelled walnuts
3 ounces Crumbled Roquefort cheese

Directions

DIJON VINAIGRETTE

SALAD

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.

Season with salt and pepper, to taste. Set aside until needed.

Combine the endives, pears, walnuts and Roquefort cheese in a medium bowl and toss.

Place mixture in the middle of a plate and drizzle with vinaigrette. Serve immediately.

Converted by MC_Buster.

Per serving: 715 Calories (kcal); 59g Total Fat; (70% calories from fat); 2g Protein; 53g Carbohydrate; 0mg Cholesterol; 189mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3½ Fruit; 11 ½ Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0033 Converted by MM_Buster v2.0n.

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