Taste the Air-Chilled Difference®

Endive, Pear, Celery & Roquefort Salad

by , Foster’s Market, Durham, North Carolina

Endive, Pear, Celery & Roquefort Salad
Quick Recipe
Easy Recipe

Serves 4 to 6

This is my version of the classic Waldorf salad. I lighten it up a bit by adding bibb or Boston lettuce. The combination of the pears and Roquefort make a perfect ending or beginning to any meal.

    • Salad
    • 3 heads (about 1 pound) Belgium endive, washed and drained
    • 1 head bibb lettuce, washed and drained
    • 2 ribs celery, cut on the bias, 2-inches thick
    • 1 pear, cored and thinly sliced
    • 1/2 cup walnuts, lightly toasted
    • 1/2 cup (2 ounces) crumbled Roquefort cheese
    • Sea salt and freshly ground black pepper to taste

    Slice the endive in half vertically and remove the core, then slice the endive leaves in half lengthwise and place in a large bowl or arrange on a large platter. Add the bibb lettuce leaves, tearing into large pieces. Add the celery, pear, walnuts, and cheese. Season with salt and pepper.

      • Vinaigrette
      • 1/4 cup sherry vinegar
      • 1 shallot, minced
      • 1 garlic clove, smashed and minced
      • 1/4 cup (1 ounce) Roquefort cheese
      • 1/4 cup walnut oil (or substitute olive oil)
      • 1/4 cup extra virgin olive oil
      • Sea salt and freshly ground black pepper to taste

      Combine the vinegar, shallot, garlic, and cheese in a small bowl, smashing the cheese with the back of a fork to blend with the vinegar. Slowly whisk in the oil until all is incorporated, season with salt and pepper, pour over the salad, and toss gently to mix.