Ingredients

• 4 Belgian endive, quartered lengthwise
• 2 Bosc pears, cored and stemmed, cut into 8 pieces each
• Fine sea salt
• Freshly cracked black pepper
• 2 tablespoons olive oil, plus extra for dressing the salad, to taste
• 1/2 cup walnut halves
• 4 cups baby arugula
• 4 ounces Roquefort, cut in 4 slices
• Balsamic vinegar, to taste

Procedure

1. Preheat the oven to 425 degrees F.
2. Arrange the endives and pears in a single layer on a parchment lined, rimmed baking sheet.  Toss with salt and pepper, and 2 tablespoons olive oil.  Roast for 30 minutes.
3. Arrange the walnut halves on a small, rimmed baking tray and put in the oven with the endives and pears for the last 5 minutes of cooking time.  When toasted, roughly chop the walnuts.
4. Allow the endives and pears to slightly cool.  Arrange on top of a bed of baby arugula.  Top with walnuts and slices of Roquefort.  Drizzle with olive oil and balsamic vinegar to taste.