When I prepared this dish for a family gathering a few years ago it was a big hit and it's since become one of my favourite salads. It's impressive enough to serve as a starter, and a perfect Christmas appetiser to feature on the 25th!
Pear & Roquefort Salad (SERVES 6)
What you'll need:
- 2 heads of gem lettuce
- 3 tbsp white wine vinegar
- 1 1/2 tsp Dijon mustard
- 1 egg yolk, room temperature
- 1/2 tsp salt
- Ground black pepper
- 3/4 cup good olive oil
- 1/2 pound good Roquefort cheese
- 3 ripe pears, halved, cored and sliced
- 1 cup toasted pecan halves
Place 2 - 3 lettuce leaves 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. Saturate the pears with some vinaigrette and place on the lettuce. Drizzle the remaining vinaigrette over the lettuce leaves to moisten them. Crumble the Roquefort on top. Sprinkle with pecans and serve at room temperature.
*Source: Barefoot in Paris - Endive, Pear and Roquefort Salad (adapted)