The walnut flavour is enhanced by adding lightly toasted walnut pieces to the salad. Slices of juicy pears are mixed with crunchy walnuts, salty parmesan cheese, and peppery salad leaves. Set aside. And it’s all tossed in a tangy, 4-ingredient balsamic vinaigrette. Preparation. Sprinkle with walnuts and serve at room temperature. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate. Packed with pears, avocado, blue cheese and toasted pecans, your mouth will love the flavor explosion. Peel, core and cube pears. Finally, crumble in the Roquefort and lightly mix. FYI - Roquefort is a type of blue cheese, so it can be easily substituted with your favorite blue. In a medium bowl, beat eggs, oil, milk and salt for about 30 seconds with a hand mixer. We find something we like and we … For lettuce I use 1 and 1/2 of the 10 oz. of lettuce. Super simple candied walnuts add crunch, nuttiness, and subtle sweetness. Witlof, pear, Roquefort and hazelnut salad This classic salad can also be served as a cheese course. Dried cherries add a slight chew and tartness. Directions: 1. Cut out the cores, separate the leaves, and divide between 4 serving plates. 2. Trim the bottom of each head of chicory, and slice in half lengthways. Crumble the Roquefort onto the endive. Slowly drizzle in 2 tablespoons olive oil and walnut oil while whisking constantly to make a vinaigrette. 1 Ripe Pear - peeled, cored and thinly sliced 100g Roquefort - crumbled into chunks 16 whole Chestnuts - cooked and peeled and cut in half 1 tsp butter 1 tsp Olive oil Salt and pepper for seasoning Salad leaves - washed, enough for 2 depending on size of salad required ¼ Red Onion - small and shredded finely. In a skillet over medium heat, stir in 1/4 cup of sugar together with the nuts. Leave to cook. Cut the pears and dress the salad right before you serve it. Walnuts do double-duty in this tasty pear and Roquefort salad--walnut oil gets whisked into the vinaigrette and toasted walnuts are sprinkled on top of the salad. Trim off the core end of each head of endive and slice it in half lengthwise. Set both aside. Serve immediately. Method. 3) Toss the pears with some vinaigrette and place on the endive. Core and thinly slice the pears lengthwise and place in a large bowl with the Belgian endive leaves, salad greens, nuts and celery. Crumble the Roquefort onto the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. For the dressing, blend oil, vinegar 1-1/2 teaspoons sugar, mustard, chopped garlic, salt and pepper. Continue stirring gently until sugar has melted and caramelized the pecans. Lightly toast the walnut pieces in a small dry frying pan, stirring frequently until fragrant. This Roquefort Pear Salad is easy yet gourmet. Pour the dressing over the salad and toss to coat everything. Drizzle the remaining vinaigrette over the endive leaves to moisten them. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. I love fresh pears with cheese: good with parmesan and stilton, but perhaps even better with roquefort. Roquefort, pear and watercress salad The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. Place a slice of the toasted pumpernickel or walnut bread on each plate and pile the salad evenly over the top. I buy a good Danish Blue from Trader Joes. Make the dressing a few hours ahead. Slice the pear quarters thinly and divide between the plates, then scatter on the walnuts. i decided to make it primarily an endive salad - omitted the cress and added slices of ripe pear. Sometimes I think the dressing benefits from a 1/4 tsp of sugar to lift it, this is optional. The fruit is tender, ripe pear. EatingWell Test Kitchen Source: EatingWell Magazine, Holiday Issue 1995 My husband and I are food bingers. 3) Toss the pears with some vinaigrette and place on the endive. Quarter, core and slice the pears, leaving the skin on. Add the red onion to the bowl and mix with the dressing. Put escarole, radicchio, watercress, arugula, pears, walnuts, vinaigrette and pepper into a large bowl and gently toss to combine. Crumble the Roquefort over, which will adhere pleasingly to the sticky endive. Season and taste. In a medium serving bowl, combine the greens, dates, pears and toasted walnuts. Amazing salad dressing: 1/4 cup honey 1/3 cup apple cider vinegar 1/2 cup mayonnaise 2 tablespoons brown sugar 1 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil. Ready in under 10 minutes this pear salad recipe is an easy, throw together kind of salad. Add mixture into the flour preparation, and stir just until all the ingredients are incorporated, not more. Whisk together the olive oil, vinegar, mustard and garlic and season to taste with salt and pepper. For the dressing, in a large bowl, use a spatula to cream the 100g Roquefort to a smooth paste. This makes the perfect winter salad! Toss the Tips for This Salad. Serve. Preheat broiler. Add the vinegar and 3 tablespoons warm water; whisk until smooth. In a large bowl, combine flour and baking powder. size bags of mixed greens...perfect amt. after all, pears, blue cheese and walnuts is a classic combo. Stick with dark balsamic vinegar instead of … Instead of incorporating the Roquefort, serve a wedge of it beside a little pile of the salad, perhaps with crusty baguettes. The dressing can be made a day or two ahead and chilled. Dressing I often make it to accompany barbecued meat or fish, or as a simple lunch with some soup and bread.. Make a light dressing by mixing the lemon juice with the walnut oil. Scatter in the parsley and the walnuts. 3. To make the salad: First, toast the walnuts in a medium skillet over medium heat until fragrant, stirring often, about 4 to 5 minutes. 1 pear, sliced, core removed 1/2 cup of candied walnuts (recipe here for the easiest two ingredient candied walnuts EVER) 1/2 cup crumbled feta cheese. The result is a super fresh, semi-sweet salad with layers of flavor and texture. Add the dressing and toss well to coat evenly. Toast croutons until cheese is bubbly, 1 to 2 minutes. Add to the bowl and gently toss so that the pears are well coated with the dressing. I use bosc pears, I find that they have good crunch that compliments the rest of the salad. Directions: Crumble the Roquefort over the salad. Sprinkle with walnuts and serve at room temperature. Crumble blue cheese roughly. Set aside. Pears can start to brown a bit where cut (that delicate skin) and the dressing will start to wilt the salad if it sits. We like and we … trim off the core end of each head chicory... 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