Endive and Roquefort Salad with Smoked Pepper Jelly and Hazelnuts

  • Serves

    serves 6


Green beans, herbs, endives, and pears are dressed in a sherry vinaigrette, sprinkled with Roquefort and toasted nuts, and drizzled with piquant pepper jelly in this salad from The Grain Store in London. Substitute store-bought red pepper jelly for homemade, if you like. This recipe first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article The Grain Store.


For the Smoked Pepper Jelly

  • 3 tbsp. sugar
  • 1 tbsp. Worcestershire sauce
  • 2 chipotle peppers in adobo sauce, seeded and minced
  • 2 cloves garlic, minced
  • 12 small red bell pepper, stemmed, seeded, and minced
  • Kosher salt, to taste
  • 1 sheet gelatin

For the Hazelnut-Sherry Dressing and Salad

  • 3 tbsp. hazelnut oil
  • 3 tbsp. olive oil
  • 2 tbsp. sherry vinegar
  • 12 oz. green beans, trimmed
  • 1 cup tender celery leaves
  • 13 cup tender parsley leaves and stems
  • 3 red or white endives, trimmed, leaves separated
  • 2 small ripe pears, cored and thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 8 oz. Roquefort cheese
  • 13 cup peeled hazelnuts, toasted and chopped


Step 1

Make the jelly: Bring sugar, Worcestershire, chipotles, garlic, red bell pepper, salt, and 3⁄4 cup water to a boil in a 2-qt. saucepan. Cook until peppers are tender, 4–5 minutes. Place gelatin in a bowl and cover with 2 cups cold water; let sit until soft, 5–10 minutes. Remove gelatin from water and squeeze out excess water; stir into pepper mixture. Transfer jelly to a bowl and cover with plastic wrap; chill until set, about 2 hours.

Step 2

Make the dressing: Whisk oils, vinegar, salt, and pepper in a bowl until emulsified; set aside.

Step 3

To assemble: Bring a large pot of salted water to a boil. Cook green beans until crisp-tender, 2–3 minutes. Transfer to a bowl of ice water, then drain and pat dry using paper towels. Place beans, celery leaves, parsley, endives, and pears in a bowl; add dressing, salt, and pepper and toss. Divide salad among plates. Drizzle with pepper jelly; sprinkle with cheese and hazelnuts.

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