Christy Rost
celebrating home and family

Belgian Endive And Pear Salad With Roquefort Dressing

| Christy Rost
  • 2 belgian endive
  • 1 head red leaf lettuce
  • 2 ripe red Bartlett pears
  • 2 green onions, sliced, green part only
  • 1/4 cup coarsely chopped pecans or walnuts

Roquefort Dressing

  • 4 ounces crumbled Roquefort cheese
  • 1/2 cup mayonnaise
  • 1/4 cup milk
  • 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.

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