Balthazar Beet Salad

Recipe Instructions Preheat the oven to 375 degrees. Wrap the beets individually in aluminum foil and bake until completely tender, about 1 to 1 1/2 hours. Remove from the oven. When cool enough to handle, slip the skins off and cut the beets into 1/2-inch cubes. Reserve. While the beets are cooking, toast the walnuts in the same oven on a small baking sheet for 10 minutes. Cool, then chop coarsely. Reserve. Prepare the dressing: Whisk together the mustard, vinegar, salt and pepper in a small bowl. Slowly drizzle in the oils, whisking constantly until thickened. Set aside. Halve the endive lengthwise. Cut the halves into 1/2-inch pieces crosswise, on the diagonal. Place in a large bowl and drizzle with the lemon juice. Peel and quarter the pears; discard the cores. Slice thinly. Place the slices in the bowl with the endive and toss gently to coat well with the lemon juice. Add the reserved beets and walnuts. Season with salt and pepper. Add the dressing and parsley; toss well. Gently fold in the Roquefort cheese. Serve immediately.