French In A Flash: Roasted Endive And Pear Salad With Arugula, Walnuts, And Roquefort Recipe
- 4 Belgian endives, quartered lengthwise
- 2 Bosc pears, cored and stemmed, cut into 8 wedges each
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons olive oil, plus extra to taste
- 1/2 cup walnut halves
- 4 cups baby arugula
- 4 ounces Roquefort, cut in 4 to 6 slices (you could also crumble the cheese)
- Balsamic vinegar, to taste
- Place rack in center of oven and preheat to 425u0b0F. Arrange endives and pears in single layer on parchment lined rimmed baking sheet. Toss with 2 tablespoons olive oil and season to taste with salt and pepper. Roast until tender, about 30 minutes, turning once with a pair of tongs.
- Arrange walnut halves on small, rimmed baking sheet and place in oven with endives and pears for last 5 minutes of cooking time. When toasted, roughly chop walnuts.
- Allow endives and pears to cool for 5 minutes at room temperature. Arrange on top of bed of baby arugula. Season salad lightly with salt and pepper. Top with walnuts and slices of Roquefort. Drizzle with olive oil and balsamic vinegar to taste.
endives, kosher salt, freshly ground black pepper, olive oil, walnut halves, baby arugula, could also, vinegar
Taken from www.seriouseats.com/recipes/2010/12/french-in-a-flash-roasted-endive-and-pear-salad-recipe.html (may not work)