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French Salad with Cheese-topped Bread

1 heart of endive
2 tps of walnut oil
1 tps of white wine vinegar
1/2 tsp tarragon (dried)
2 oz Brie cheese
1 oz Sharp cheddar cheese
4 slices of French bread
1 clove of garlic
salt, pepper to taste

Wash the endive and remove the leaves from it. Add oil, vinegar, tarragon, salt and pepper. Set aside.

Broil one side of the slices of bread and rub the toasted faces with clove of garlic. Grate cheddar cheese; slice brie to about a 1/4-inch thickness. Top the non-toasted
side of the bread and layer cheddar and then brie slices.

Put under broiler for about 3-4 minutes until cheese begins to melt and serve with salad.