Endive Salad

Roast the pine nuts in a frying pan without oil or butter in 3 min. Golden brown. Change regularly and let cool on a plate.

Clean the mushrooms with kitchen paper and cut into quarters. Squeeze out the orange.

Heat the oil in a frying pan and fry the mushrooms over a high heat for about 5 minutes.

Pour half of the orange juice and boil for another 2 minutes. Allow to cool for about 10 minutes. Season with salt and pepper.

Make a dressing in a bowl from the rest of the orange juice, the mustard and the oil. Cut the endive finely.

Add the endive and the mushrooms and season with salt and pepper. Sprinkle the salad with the pine nuts.