Endive, Pear and Roquefort Salad

A classic bistro starter, and a lesson in balance: bitter leaves, sweet fruit, salty cheese, crunchy nuts.

• 3 endives, leaves separated
• 1 ripe pear, thinly sliced
• 80 g Roquefort, crumbled
• A handful of candied pecans
• Dressing: 1 tbsp cider vinegar, 1 tsp Dijon mustard, 3 tbsp walnut oil, salt, pepper

Arrange the leaves like a flower, tuck pear slices between them, scatter cheese and pecans, and dress at the last moment. Use the leaves as scoops.