Portions for 1 serving:
40g of Swiss cheese (or French comté if available)
1 small endive
1 avocado
1 tomato
1 carrot
Corns kernels
Walnuts
Olive oil
Balsam vinegar
Wine vinegar
Salt
Cut the cheese and the avocado in small cubes over a large bowl. Peel the carrot and then make thin slices with the peeler. Cut the endive and the tomato in small pieces. Add all the ingredients in a large bowl. Prepare the dressing separately and pour over the salad.
This salad will keep a few hours in the refrigerator.