Winter salad with roquefort
Instructions
Wash and slice in 1 inch strips of the witlof and place in a salad bowl.
Peeled and cored pears private; divide them into quarters and cut them into chunks that spruzzerete with the juice of half a lemon to prevent blackening.
Add the fruit to the salad.
Crumble the roquefort and put it in the salad bowl.
Prepare the sauce: emulsified oil, lemon juice, yogurt if you like, salt and pepper.
Pour in Bowl and stir gently.
Sprinkle with walnuts and walnuts served with wholemeal bread.
Ingredients and dosing for 4 persons
- 3 heads of belgian salad (endive)
- 2 pears kaiser ben sode
- 1/2 lemon
- 50 g of roquefort cheese
- For the sauce:
- 4 tablespoons of olive oil extra virgin
- 2 tablespoons of lemon juice
- 1 teaspoon of yogurt (optional)
- Walnuts chopped walnuts
- Salt
- Pepper