This is a nice change for a salad, it is easy to make in advance and bring along as a potluck
contribution. All the ingredients are gathered in a large salad bowl and the dressing is added at the last minute.
You need four or five Belgian endives cut in slices about 1/4 inch wide, 200 g cooked ham , 100 gr Gruyère cheese or Emmenthal, both cut in small dices or in litle sticks one inch long, 6 walnuts cut in quarters. In the spring the endives are quite sweet but sometimes they can be bitter and then you can add a couple boiled eggs very finely chopped.
The dressing is 1 large tbsp Grainy Dijon mustard, 2 tbsp red wine vinegar, 4 tbsp extra-virgin olive oil, salt and pepper.