• Cooking Time: 20
  • Servings: 4
  • Preparation Time: 15


Got this out of Massimo Capra's cookbook One Pot Italian Cooking when we were at a cooking class he was teaching and it has turned out to be one of our favourite salads.


  • For the salad:
  • 8 oz green beans
  • 1 med red onion
  • salt and pepper
  • extra-virgin olive oil, for the seasoning
  • 2 Belgian endives
  • 1 bunch of arugula (rocket)
  • 2 Bosc pears, peeled, cored and diced
  • 8 oz crumbled Roquefort cheese
  • 4 tbsp toasted pecans or walnuts (I like spiced ones.)
  • For the vinaigrette:
  • 1 Bosc pear, peeled, cored and diced
  • 2 tbsp rice vinegar
  • 6 tbsp light extra virgin olive oil
  • salt and pepper


  • Preheat oven to 400 F
  • Bring a pot of water to a boil and add the green beans and cook until crisp-tender. Remove the beans and plunge into cold water to retain their colour. Set aside.
  • Cut the onion in half crosswise and season with salt, pepper and olive oil.
  • Bake until tender, about 20 minutes. Set aside to cool, then cut into wedges.
  • Separate the endive leaves and mix with the arugula (rocket).
  • Add the cooked green beans, onion wedges, pear, Roguefort and pecans or walnuts.
  • For the vinaigrette, blend the pear, rice vinegar, olive oil and salt and pepper to taste in a blender at high speed. Pour over the salad, toss well and serve.

Author Credit: Massimo Capra

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