| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Clprime1 |
1 |
Servings |
INGREDIENTS
| 1 |
T |
Dijon mustard |
| 1 |
oz |
Red wine vinegar |
| 1 |
t |
Minced shallots |
| 2 |
oz |
Extra virgin olive oil |
|
|
Salt and pepper, to taste |
| 6 |
|
Endives, center removed and |
|
|
julienned |
| 2 |
|
Pears, cored and cut into |
|
|
medium dice |
| 3 |
oz |
Shelled walnuts |
| 3 |
oz |
Crumbled Roquefort cheese |
| 1 |
|
Fat, 0 Other Carbohydrates |
INSTRUCTIONS
To prepare vinaigrette, whisk together mustard and vinegar until well
incorporated, add shallots and while whisking constantly slowly add
the olive oil until all is emulsified into the mustard. Season with
salt and pepper, to taste. Set aside until needed. Combine the
endives, pears, walnuts and Roquefort cheese in a medium bowl and
toss. Place mixture in the middle of a plate and drizzle with
vinaigrette. Serve immediately. Converted by MC_Buster. Per serving:
715 Calories (kcal); 59g Total Fat; (70% calories from fat); 2g
Protein; 53g Carbohydrate; 0mg Cholesterol; 189mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 11
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0033 Converted by MM_Buster
v2.0n.
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”