Preparation : 7 min - Baking : 4 min
* 5.3 oz of Saint Agur
* 1 baguette
* 3.5 oz of “trévise” lettuce
* 2 pears
* 2 endives
* 1 tomato
* 0.7 oz of full walnuts
* 1 Tsp. of lemon juice
* 1 Tbsp. of cider vinegar
* 2 Tbsp. walnut oil
Preheat the oven 350 °F. Thinly slice the baguette into 20 pieces. Brush a little olive oil on each slice and grill each side for 3 to 4 minutes. Glaze but not brown. Spread the St. Agur cheese while warm. Let it cool. Meanwhile, to prepare the salad, wash the Arugula and Trevise and combine in a bowl. Add the full endive leaves, the diced tomatoes and the full nuts. Peel the pears, cut them in small strips, and put lemon on it to avoid the oxygen to blacken them and add them to the salad. Toss.
In a smaller bowl, whisk lemon juice, cider vinegar and walnut oil.
Drizzle this mixture over the salad and lightly toss to coat.
Serve each salad with the crostini.