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Roasted Endive And Pear Salad With Arugula, Walnuts, And Roquefort
serves 4

Roasted Endive and Pear Salad with RoquefortIngredients

  • 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


  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.

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