French in a Flash: Roasted Endive and Pear Salad with Arugula Walnuts and Roquefort Recipe
Ingredients
- 4 Belgian endives, quartered lengthwise
- 2 Bosc pears, cored and stemmed, cut into 8 wedges each
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons olive oil, plus extra to taste
- 1/2 cup walnut halves
- 4 cups baby arugula
- 4 ounces Roquefort, cut in 4 to 6 slices (you could also crumble the cheese)
- Balsamic vinegar, to taste
Instructions
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