Recipe: Full-grown chicory endives in Roquefort cream

1 In a salad bowl, put your tablespoon of mustard, your 30g (1.1 oz) of roquefort lightly crushed, a little liquid cream, your vinegar, your pineau then salt and pepper well, smooth with a whisk then add your oil slowly and your walnut kernels then cover with plastic wrap and put it in the fridge.

2 15 minutes before serving this salad keep some small endive leaves for decoration then slice them into fairly thick slices and pour them into your salad bowl, stir gently to mix then serve on a shallow dish by placing your whole leaves in the center and a few kernels and finish if you have some with lemon thyme leaves.
*Of course if you have children omit the Pineau