Difficulty:[usr 3]
For the oil, blanch the chives and refresh immediately. Squeeze it well to remove the excess water and mix it with some of the oil. When the mixture is finely ground, add the rest of the oils and blend for another 1 to 2 minutes. Pass the mixture through a strainer, do not express the rest and reserve.
Whip the vinaigrette as for a mayonnaise and adjust the seasoning.
For the filo sheets, finely chop the chives and chop the other herbs, using only the ends. Arrange the filo sheets on a silpat. Coat them with egg yolk, cover evenly with herbs and lay another sheet on top. Gently flatten the leaves with a rolling pin. Coat them with melted butter, cut them into the desired shape and bake in an oven at 150°C.
Core the endives and julienne them lengthwise. Immediately toss the julienne with the base dressing. The ham must be cut very finely so that it can melt on contact with the shells. Mix the chive oil with the old-fashioned mustard. Fry the shells in very hot olive oil. Dress as pictured.
Source:Seasonal Culinary
