Le Gruyère AOP endive salad with oranges

Ingredients

• 20 g old-fashioned mustard
• 1 tbsp zest of lemon
• 1 pinches of salt
• 1 pinches of pepper
• 60 ml white wine vinegar
• 100 ml olive oil
• 200 g bread
• 10 g of thyme
• 1 pinch of salt
• 1 pinch of pepper
• 200 g Le Gruyère – aged minimum 11 months
• 15 g garlic
• 400 g endive
• 50 g orange
• 20 g garden cress