Gougères au comté (cheese choux pastry) with curly endive salad

1 head of curly endive.

In a saucepan, heat the milk, salt, pepper, nutmeg and the finely chopped butter. Bring to a boil.

Remove from heat, add the flour all at once. Return over low heat and stir vigorously, until the dough no longer sticks to the sides of the saucepan.

Turn off the heat and allow to cool.

Add the four eggs, one by one, mixing well after each egg. Add the grated comté. Mix, and put the choux pastry into a piping bag. Pipe the pastry into the shape desired on a baking tray covered with baking paper or simply greased. Glaze by brushing the top of the pastry with the beaten egg. Place in the preheated oven for around 20 minutes.

Remove the gougères from the oven when they are golden and puffed up.

For the salad:

Wash and spin the curly endive, retaining the tender and crispy parts.

Sauce vierge: Peel and finely chop the red onion. Wash the grapes and dice finely. Crush the walnut halves and finely chop the chives.

Put the onion, grapes, chives and walnuts into a bowl. Then add the vinegar and mix. Season with salt and pepper. Pour on the olive oil, mix and set aside.

Serve the gougères on flat plates accompanied by the salad dressed with a good spoonful of sauce vierge.