Shredded Endive, Pear & Roquefort Salad with Toasted Walnuts, Pomegranate seeds and Dijon Vinaigrette

by Katie Wachtel on 11/12/15

This salad has been the star of our family harvest holiday gatherings  for almost 25 years (and counting). Use your favorite blue cheese or Roquefort to build flavor and make it your own.

(Adapted from the Hay Day Rural Times)

Serves 10

6 Large heads Belgian endive, washed, dried and sliced across in 1-inch cuts.

3 Large ripe pears, washed, cored and thinly sliced

1 Tablespoon lemon juice

¼ Red onion, sliced very thin

¾ Cup Walnut pieces, toasted

3 Tablespoons white wine vinegar

1 Tablespoon Dijon mustard

Salt & pepper to taste

¾ Cup Extra Virgin Olive Oil

1 Tablespoon finely minced parsley

½ Cup crumbled blue cheese

½ Cup Pomegranate seeds                 

Separate endive into rings and pile into a large salad bowl. Toss pear slices with lemon juice and toss with endive. Top with onion slices and walnut pieces. Top with ½ the crumbled blue and sprinkle ½ the pomegranate seeds over top. In a separate bowl combine the vinegar mustard and parsley. Slowly whisk in the olive oil until it forms an emulsion. Season with salt & pepper. Just before serving pour the dressing over the salad & gently toss to coat. Sprinke the remaining pomegranate seeds on top & serve.

Sprinkle remaining crumbled blue & pomegranate seeds over top.