Put the endive and chicory lettuce in a large bowl.

 

Put the rounds of French bread (cut into quarters) in the oven to toast.

 

Sauté the Canadian bacon in a small frying pan in the walnut oil till crispy on the outside (in Belgium they used smoked pork belly) then scatter the bacon on the salad. Turn off the flame under the fry pan, deglaze the pan with the vinegar and pour the warm vinaigrette over the salad.

 

Add in the croutons and toss gently. Serve with more French bread and a bit of cheese.