• 1 box of white mushroom
• 2-3 endives
• 1/3 cups Parmesan cheese in shavings
• 3 tbsp Croque Cerise vinaigrette
Salt and pepper


• Cut the mushrooms in slices of about 3 to 5 mm.
• Brown mushrooms in butter until golden brown.
• In the meantime coarsely chop the endives and put them in a salad bowl.
• Add mushrooms and Parmesan to the endives.
• Pour the vinaigrette over the salad and mix well.
• Season to taste and serve.