Endive Leaves with Tropical Fruit
Cut off the base of the chicory bulbs, separate the leaves, and wash and dry them.
Peel the mango and cut them into small cubes. Peel and skin the grapefruit and then detach the segments by sliding the blade of a serrated knife between the fine membranes which separate them.
Distribute the chicory leaves, diced mango and Mimolette, the grapefruit segments and the apple strips between the plates.
Press the lemon juice and whisk it with the two oils, the cumin and the salt and pepper. Pour the dressing over the salads.
Sprinkle with finely chopped chives and serve right away.