You may also like
Categories:Viewed: 57 - Published at: 6 years ago
Ingredients
- 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
Method
- 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.
