Endive, pear and Roquefort salad Recipe | Food Network UK

Ingredients

• 4 to 6 heads of Belgian endive
• 1 1/2 tablespoons Champagne vinegar or white wine vinegar
• 3/4 teaspoon Dijon mustard
• *1 egg yolk, at room temperature
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 tablespoons good olive oil
• 2 ripe Bartlett pears, halved, cored, and sliced
• 1/4 pound good Roquefort cheese
• 1/2 cup toasted walnut halves