Frisee salad dressed with a sweet mustard dressing, served with a caramelised goat's cheese crostini and sliced pear and walnuts.
Preheat the oven to 180'C.
Separate the frisee leaves, discard the dark green leaves and wash the yellow leaves in cold water. Spin the leaves and keep refrigerated. Pick the parsley and chop coarsely. Break the walnuts into small pieces. Slice the pear finely using a mandolin or a sharp knife.
Make the sweet mustard dressing by combining the mustard with the vinegar and the sugar. Whisk in the sunflower oil and season with salt and pepper. Taste and adjust with additional sugar if necessary.
Cut the bread into small crostini size pieces using a cutter. Place on a baking tray, drizzle with olive oil and transfer to the oven. Cook for 10 minutes or until crisp.
Cut the goat's cheese rounds into 6 small triangles.
Place a piece of goat's cheese on top of a crostini and use a blow torch to caramelise and melt the goat's cheese.
Dress the endive with the mustard dressing and add the walnuts and chopped parsley and serve alongside the goat's cheese crostini.
«If you do not have a cook's blow torch to caramelise the goat's cheese, cook the cheese under a very hot grill.»