Wash and separate the endives

Bring beluga lentils to a boil in plenty of salted water Remove from heat once cooked and tender, drain and rinse in cold water to stop them from cooking further.

Toast nuts in the oven at 160 - 180 degrees. Bake for 10 minutes until lightly golden. Once cooled, they will be crispy.

Cut the apple into thin slices and the shallot into small rings. Set aside.

For the vinaigrette, mix together all the ingredients with a small whisk or fork.

To serve, we recommend mixing together the lentils, shallot, apple, pecan nuts and chopped gorgonzola in a bowl with the vinaigrette.

Place the endive leaves around a plate and the lentil mixture in the centre.