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Belgian Endive, Roguefort and Pecan Salad with Pear Vinaigrette

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Member since 2010

Serves 4 | Prep Time 15 | Cook Time 20


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.

Pairs Well With


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.

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