Separate the endive leaves and wash in cold water. Pick the parsley leaves and chop coarsely. Break the walnuts into small pieces.
Make your 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.
Dress the endive with the mustard dressing and add the walnuts and chopped parsley.
«If you use an electric whisk for the dressing you will get a nice thick mixture that really clings to the salad.»
A crisp, tart salad of endive balanced with the sweetness of the dressing and the crunch of the walnuts. Makes a great side for a quiche.