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.