Belgian Endive And Pear Salad With Roquefort Dressing
|1||head red leaf lettuce|
|2||ripe red Bartlett pears|
|2||green onions, sliced, green part only|
|¼||cup coarsely chopped pecans or walnuts|
|4||ounces crumbled Roquefort cheese|
|1/8||teaspoon white wine Worcestershire|
|freshly ground black pepper|
Arrange leaf lettuce and endive on 4 salad plates. Core and slice pears; arrange pears in between endive. Sprinkle with green onions and nuts.
In a medium bowl, crumble Roquefort cheese with a fork. Stir in mayonnaise, buttermilk, Worcestershire and pepper until mixture is creamy with small lumps of cheese. Spoon over salads and serve.
Recipe makes 4 salads.