The combination of Boilie cheese in oil, fresh seafood, and mustard
vinaigrette makes a genuine salad statement.
For the dressing: In a small bowl or jar, combine all ingredients and whisk, or shake until well-blended. Refrigerate for 15 to 30 minutes.
Peel avocado and cut lengthways into segments. Divide greens and endive
onto 4 plates. Arrange slices of avocado, salmon, Bolie cheese, and crabmeat
onto lettuces, and spoon dressing over.