Kwanzaa Recipes: Endive with Pears and Roquefort

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Recipe for the Fourth Night

Endive with Pears and Roquefort

A salad that's perfect for winter

Serves 6

 

3 small head Belgian endive

2 medium-sizes, firm, ripe, Anjou pears

1/4 teaspoon Dijon mustard

2/3 cup olive oil

3 tablespoons red wine vinegar

1 tablespoon balsamic vinegar

1/3 cup crumbled Roquefort cheese

1 pinch sugar

salt and freshly ground black pepper to taste

 

Wash the endive, separate it into leaves and pat them

dry with absorbent paper. Wash the pears, core them

and cut them into thin, lengthwise pieces. Arrange the

endive and the pear slices on 6 individual salad

plates and sprinkle them with the crumbled Roquefort

cheese.

 

Prepare the dressing by mixing the mustard, olive oil,

vinegars, sugar, salt and pepper together in a small

bowl. Drizzle in the salads.

 

Serve at once.

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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