My grandmother's endive salad

Ingredients

For the salad

• 2 red endives
• 2 yellow endives
• 1 conference pear
• 100 g of country bread
• 30 g of walnut kernels
• 60 g of Roquefort

• olive oil

• clarified butter

For the mustard seed pickles

• 200 g of white wine
• 100 g of white vinegar
• 1 g of peppercorns
• 100 g yellow mustard seeds

For the vinaigrette

• 25 g of Meaux mustard
• 15 g of savora
• 2 g of fine salt
• 2 g of cumin powder
• 15 g of red wine vinegar
• 25 g of extra virgin olive oil

Preparation

1. Prepare the pickles: bring the wine, vinegar and pepper to the boil. Pour over the mustard seeds. Leave to rest for a day.

2. The same day, preheat the oven to 180°C (without ventilation).

3. Peel the endives and wash them. Peel and core the pear, then cut it into 2mm thick strips using a mandolin. Then cut them out with a round cookie cutter measuring 4 cm in diameter. Marinate them in olive oil with salt for about ten minutes. Cut thin slices of country bread (2 mm thick). Brush them on both sides with clarified butter and bake them for 10 minutes. Place them on absorbent paper.

4. Roast the walnut kernels for 10 minutes in the oven. Cut Roquefort cubes of 2 cm. Prepare the vinaigrette: mix the mustard, Savora, salt and cumin using a whisk. Add the vinegar, then add the olive oil.

5. Place pear slices between the endive leaves. Top with nuts, Roquefort and pickles. Pour the vinaigrette over the salad before serving, then place the bread cut into croutons.