Vegetable tart with pear and roquefort and an endive salad recipe

Ingredients

• 1 tablespoon (½ oz.; 14 g) whole hazelnuts
• 2 red potatoes (7 oz; 200 g), thinly sliced with a mandoline
• 3½ oz (100 g) cleaned celeriac, thinly sliced with a mandoline
• 3 large eggs, lightly beaten
• ¼ cup (2 oz; 60 g) crème fraîche
• 1 tablespoon whole or 2% milk
• 1 teaspoon finely chopped thyme
• 1 tablespoon finely chopped parsley
• 1½ oz (40 g) Manchego cheese or Comté cheese, grated
• Sea salt and pepper
• 5¼ oz (150 g) zucchini, thinly sliced with a mandoline
• 1 ripe red pear, cored, and thinly sliced
• 1½ oz (40 g) Roquefort cheese or Gorgonzola cheese, crumbled
• Drizzle of honey (optional)
• 2 tablespoons butter
• ½ cup (13/4 oz; 50 g) whole pecans
• 1 tablespoon clover honey
• A dash of ground paprika
• A dash of fleur de sel
• 2 red Anjou pears
• A dash of cinnamon
• 2 heads of endive
• 2 cups green salad leaves or mâche (lamb's lettuce)
• ¼ cup (60 ml) Everyday Salad Dressing with Shallot
• 23/4 oz (80 g) crumbled Roquefort cheese