Endive salad, frisée lettuce, green beans, smoked salmon and maple-mustard vinaigrette |

Preparation time: 20 min

• Set up

  Remove the ends of the green beans, then cook them for 3 minutes in boiling salted water.

  Cut the endive leaves into julienne strips and the apple into sticks.

  Cut the smoked salmon into thin strips.

  Cut the green onion into wedges.

  In a bowl, combine all the dressing ingredients with a pinch of salt and a crack of pepper.

• Salad

  In a bowl, combine the beans, endive and apple in the dressing.

  Place the Boston lettuce leaves at the bottom of your presentation plates, then top with the endive salad.

  Garnish with the smoked salmon strips, the croutons of bread and the green onion wedges.