How to cook (4 pers.) :

- The day before: put dipping the Beans of Soissons into some water during night.
- Cook the Beans of Soissons in a pan of water during 2 hours, and reserve them in a cool place.
- Prepare the vinaigrette: put 5 cl of vinegar in a bowl, add the teaspoon of mustard to red fruits and rise with oil, flavor and reserve in a cool place.
- Mince finely endives, put them in a bowl, add the Beans of Soissons, flavor them with the vinaigrette and one pinch of salt, pepper and sugar.
- Cut slices of andouille, present them with the chiffonnade of endives with the Beans of Soissons and a sauceboat of vinaigrette in red fruits according to your inspiration.

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