• 600 g  endives
• 50 g shelled walnuts  
• 100 g  Roquefort cheese
• 50 g  butter 
• 4 slices pan bread
• 2 tbsp walnut mustard 
• 5 cl  oil 
• 1 tbsp walnut flavoured vinegar 
•  salt 

Wash, dry and slice the endives.
Chop the shelled walnuts.
Crush the Roquefort and mix with the softened butter.
Spread the Roquefort on the slices of bread and cut into small squares.
Prepare a vinaigrette with the mustard, the oil, the vinegar and the salt.
Mix the endives and the sauce.
Present the endives on the plates with the squares of bread and Roquefort.
Powder with the chopped walnuts.