10 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 teaspoons 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
Nutrition
519
26% daily value
3 servings
                                       
                                            high-​fiber, low-​carb, vegetarian, gluten-​free
     

Fat

66% 43

Saturated

59% 12

Trans

- 0

Monounsaturated

- 24

Polyunsaturated

- 6

Carbs

8% 24

Carbs (net)

- 17

Fiber

28% 7

Sugars

- 12

Sugars, added

- 0

Protein

22% 11

Cholesterol

28% 83

Sodium

29% 704

Calcium

29% 292

Magnesium

9% 37

Potassium

8% 380

Iron

6% 1

Zinc

12% 1

Phosphorus

32% 221

Vitamin A

15% 131

Vitamin C

9% 8

Thiamin (B1)

9% 0

Riboflavin (B2)

24% 0

Niacin (B3)

4% 1

Vitamin B6

12% 0

Folate equivalent (total)

16% 62

Folate (food)

- 70

Folic acid

- 0

Vitamin B12

14% 0

Vitamin D

65% 10

Vitamin E

28% 4

Vitamin K

18% 22

Sugar alcohols

- 0

Water

- 214
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