8 endives, sliced (without the base),
2 pears, diced,
100 g sliced smoked duck breast,
80 g Roquefort cheese, diced,
12 walnut kernels.
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.
https://www.1001huiles.fr/themes/1001huiles/img/svg/icon-recette.svg
More recipe