Directions:
- Trim off the core end of each head of endive and slice it in half lengthwise.
- Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
- In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt and pepper.
- Slowly whisk in the olive oil to make an emulsion.
- Toss the pears with some vinaigrette and place on the endive.
- Drizzle the remaining vinaigrette over the endive leaves to moisten them.
- Crumble the Roquefort onto the endive.
- Sprinkle with walnuts and serve at room temperature.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1480.39 Kcal (6198 kJ) | ||
| Calories from fat | 481.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.54g | 82% | |
|---|---|---|---|
| Cholesterol | 88.57mg | 30% | |
| Sodium | 2403.74mg | 100% | |
| Potassium | 289.59mg | 6% | |
| Total Carbs | 194.5g | 65% | |
| Sugars | 12.02g | 48% | |
| Dietary Fiber | 178.14g | 713% | |
| Protein | 72.98g | 146% | |
| Vitamin C | 466.5mg | 778% | |
| Iron | 59mg | 328% | |
| Calcium | 2591mg | 259% | |
| Amount Per 100 g | |||
| Calories | 28.85 Kcal (121 kJ) | ||
| Calories from fat | 9.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.04g | 82% | |
|---|---|---|---|
| Cholesterol | 1.73mg | 30% | |
| Sodium | 46.84mg | 100% | |
| Potassium | 5.64mg | 6% | |
| Total Carbs | 3.79g | 65% | |
| Sugars | 0.23g | 48% | |
| Dietary Fiber | 3.47g | 713% | |
| Protein | 1.42g | 146% | |
| Vitamin C | 9.1mg | 778% | |
| Iron | 1.2mg | 328% | |
| Calcium | 50.5mg | 259% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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