Recipe: Salad of glasswort, endives and candied peppers

1 Rinse your glasswort under water and drain.

2 Remove the base of the endives, wipe them and cut the top at approximately 6cm (for decoration) and the rest into slices of 2 to 3 cm approximately

3 Prepare your vinaigrette in a salad bowl, the rice vinegar then the wasabi and a pinch of salt, whisk together then add the rapeseed oil and whisk again lightly.

4 10 minutes before eating pour all the endives, glasswort and peppers, mix well then taste, arrange on very cold plates first your endive petals keeping the small cones from the top then in a dome build your salad finishing with your small cones in the middle keep cool until serving.