Endive and Walnut Salad

Ingredients

• 1 tsp. Dijon mustard
• 2 Tbsp. sherry vinegar
• 6 Tbsp. extra-virgin olive oil
• 1 large shallot (1 oz.), peeled and cut into paper-thin rounds
• 1 clove garlic, peeled and minced
• Sea salt
• freshly ground black pepper
• 4 large Belgian endives (1 lb.), trimmed and thinly sliced crosswise
• 6 oz. Comte cheese, cut into small cubes
• 1 cup walnuts (4 oz.), coarsely chopped