ENDIVE, PEAR, AND ROQUEFORT SALAD WITH CURED HAM AND A POACHED EGG Salade endive, poire, Roquefort avec jambon cru et oeuf pochée
 
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When I’m on my own, I often make meals that are more like arts and crafts projects than actual cooking. I love slicing and stacking, artfully arranging. Bitter endive, creamy blue cheese, and sweet pears are a classic French salad; two slices of cured ham and a silky poached egg on top make this into one of my favorite solo meals.
Author:
Recipe type: Salad
Cuisine: French
Serves: 1
Ingredients
  • 1 Belgian endive, cut lengthwise into eighths
  • 1 Bosc pear, cut into eighths
  • 3 thin slices of Roquefort blue cheese
  • 2 slices of cured ham (such as prosciutto)
  • Walnut or olive oil
  • Sherry vinegar
  • 1 organic or free-range egg
  • Black pepper
Instructions
  1. Stack the endive and pear on a plate.
  2. Top with blue cheese (leaving space in the center for the egg).
  3. Arrange slices of ham around the sides of the plate.
  4. Drizzle with walnut oil and a very small amount of vinegar.
  5. Fill a small saucepan halfway with water and put over medium heat.
  6. Crack your egg into a small bowl.
  7. When the water begins to simmer, lower the heat and gently slide the egg from the bowl into the water.
  8. Simmer for 3 minutes.
  9. Carefully remove the egg with a slotted spoon to drain. Place the egg on top of the salad.
  10. Add a grind of fresh pepper and enjoy!
Recipe by eat. live. travel. write. at https://www.eatlivetravelwrite.com/2017/05/french-fridays-dinner-chez-moi-by-elizabeth-bard/