KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
4 to 6 heads of Belgian endive
1 1/2 tablespoons champagne vinegar or white wine vinegar
¾ teaspoon Dijon mustard
1 egg yolk, at room temperature
¾ teaspoons kosher salt
½ teaspoon freshly ground black pepper
6 tablespoons good olive oil
¼ pound good Roquefort cheese
2 ripe Bartlett pears, halved, cored, and sliced
1/2 cup toasted walnut halves
|
1st Keep
 msmolich
|
Comments