- 5 endives
- 2 pears
- 200g Fromager d’Affinois Blue
- 10 fresh walnuts
- 2 soup spoons sunflower oil
- 2 coffee spoons mustard
- 1 coffee spoon honey
- Slice the endives in rounds and the pear in strips and dice the cheese. Crush the walnuts.
- Make a dressing with the sunflower oil, mustard and honey. Season with salt.
- Mix all the ingredients together and serve.