Endive, Pear And Roquefort Salad

• 4 -6 heads Belgian endive
• 1 1/2 tablespoons champagne vinegar (or white wine vinegar)
• 3/4 teaspoon Dijon mustard
• 1 egg yolk (at room temperature)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 6 tablespoons olive oil
• 2 ripe bartlett pears (halved, cored and sliced)
• 1/4 lb of good Roquefort cheese
• 1/2 cup of toasted walnut halves

1. Trim off the core end of each head of endive and slice it in half lengthwise.
2. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
3. In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt and pepper.
4. Slowly whisk in the olive oil to make an emulsion.
5. Toss the pears with some vinaigrette and place on the endive.
6. Drizzle the remaining vinaigrette over the endive leaves to moisten them.
7. Crumble the Roquefort onto the endive.
8. Sprinkle with walnuts and serve at room temperature.
9. Enjoy!

endive, champagne vinegar, dijon mustard, egg yolk, kosher salt, fresh ground black pepper, olive oil, bartlett, cheese, walnut halves

Taken from www.food.com/recipe/endive-pear-and-roquefort-salad-123949 (may not work)