Belgian Endive And Pear Salad With Roquefort Dressing

By Christy Rost

Ingredients:

2		belgian endive
1		head red leaf lettuce
2		ripe red Bartlett pears
2		green onions, sliced, green part only
¼		cup coarsely chopped pecans or walnuts

Roquefort Dressing:

4		ounces crumbled Roquefort cheese
½		cup mayonnaise
¼		cup milk
1/8		teaspoon white wine Worcestershire
		freshly ground black pepper

Arrange leaf lettuce and endive on 4 salad plates. Core and slice pears; arrange pears in between endive. Sprinkle with green onions and nuts.

In a medium bowl, crumble Roquefort cheese with a fork. Stir in mayonnaise, buttermilk, Worcestershire and pepper until mixture is creamy with small lumps of cheese. Spoon over salads and serve.

Recipe makes 4 salads.