Finely chop the shallot.

Heat the oil in a frying pan and fry the shallot on a low heat for approximately 5 minutes. Transfer the oil and shallot into a bowl and stir in the red wine vinegar and mustard. Season the dressing with ground pepper and a little bit of salt.

Cut the pear in half lengthways. Remove the core with a teaspoon or melon baller and cut the pear halves into thin slices. Cut the chicory leaves off the stump.

Coarsely chop the walnuts and roast them in a frying pan for a few minutes without oil or butter until they start to give off their fragrance. Transfer to a plate and allow to cool down.

Divide the lamb’s lettuce, red chicory leaves and sliced pear over two deep plates. Cut the brie into slices and spread over the salad. Spoon on the dressing and sprinkle with walnuts. Garnish with basil leaves.