To prepare vinaigrette, whisk together mustard and vinegar until well incorporated, add shallots and while whisking constantly slowly add the olive oil until all is emulsified into the mustard. Season with salt and pepper, to taste. Set aside until needed. Combine the endives, pears, walnuts and Roquefort cheese in a medium bowl and toss. Place mixture in the middle of a plate and drizzle with vinaigrette. Serve immediately. Per serving: 715 Calories (kcal); 59g Total Fat; (70% calories from fat); 2g Protein; 53g Carbohydrate; 0mg Cholesterol; 189mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0033 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (493g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1531 (96%)|
|Amt Per Serving||% DV|
|Total Fat 170.1g||227 %|
|Saturated Fat 20.9g||105 %|
|Monounsaturated Fat 91.1g|
|Polyunsanturated Fat 52.3g|
|Cholesterol 0mg||0 %|
|Sodium 502.5mg||17 %|
|Potassium 450.8mg||12 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 7.8g|
|Protein 14.4g||21 %|
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Calories per serving: 1589
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