Endive salad with Roquefort cheese and mustard


Persons : 4
Preparation : 10 min
Cooking :

Ingredients

8 endives, sliced (without the base),
2 pears, diced,
100 g sliced smoked duck breast,
80 g Roquefort cheese, diced,
12 walnut kernels.

Vinaigrette:
1 tsp. balsamic vinegar,
3 tbsp. olive oil,
1 tbsp. of Champagne mustard,
salt and pepper.

Description

For the vinaigrette: In a bowl, mix all dressing ingredients.
Add endives, pears, roquefort cheese, duck breast and nuts.
Mix well. Adjust the seasoning if necessary.

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