Belgian Endive And Pear Salad With Roquefort Dressing

Christy Rost


2belgian endive
1head red leaf lettuce
2ripe red Bartlett pears
2green onions, sliced, green part only
¼cup coarsely chopped pecans or walnuts

Roquefort Dressing:
4ounces crumbled Roquefort cheese
½cup mayonnaise
¼cup milk
1/8teaspoon 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.

Category: Salads