Sophisticated Salading

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Endive is one of those words where how you pronounce it says as much about you as the word itself. There are two camps: ON-deev and end-IVE. I’m sure one of them is correct and one of them isn’t (my guess is ON-deev is correct since that sounds more authentically French) and I am guilty of using both pronunciations interchangeably.

Which is all to say that I assembled the salad you see above last week after watching (who else?) the Barefoot Contessa do it on TV. It’s super easy. There are four primary ingredients: endive, toasted walnuts, sliced pear and crumbled Roqeufort.

The dressing (off the top of my head) is dijon mustard, white wine vinegar, an egg yolk (or mayonnaise), salt, pepper and olive oil (which you drizzle in). Toss the sliced pear in the dressing and place on top of the endive which you’ve cut the ends off of and pulled apart. Pour the remaining dressing on top, add the toasted walnuts and crumbled Roquefort and you’ve got yourself a salad. With a small mini-baguette, you even have yourself a dinner. Think how sophisticated you will be!

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