You will need:
1 endive bulb
1/2 of a pear (I used an Anjou)
Handful of toasted walnuts
Optional: Cashew cheese crumble
For the dressing:
1 tbsp honey
1.5 tbsp coconut vinegar
1 tbsp avocado oil
1 tsp dijon
Begin by making the dressing. Dice the shallots and add to a bowl with honey, vinegar and Dijon. Stir to combine. Slowly add oil while whisking to emulsify the dressing. Set aside
Cut bottom of endive bulb to peal leaves. Arrange on a plate.
Cut pear in half. Core and slice into thin matchsticks.
Sprinkle the endive with the walnuts, cashew cheese & pear, ensuring each bulb gets a sample.
Drizzle dressing and serve immediately.