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Ingredients Jump to Instructions ↓

  1. 4 Belgian endives, quartered lengthwise

  2. 2 Bosc pears, cored and stemmed, cut into 8 wedges each Kosher salt

  3. Freshly ground black pepper

  4. 2 tablespoons olive oil, plus extra to taste

  5. 1/2 cup walnut halves

  6. 4 cups baby arugula

  7. 4 ounces Roquefort, cut in

  8. 4 to 6 slices (you could also crumble the cheese)

  9. Balsamic vinegar, to taste

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