- Preheat oven to 180°C (350°F). Brush tortillas with a little olive oil. Sprinkle with salt and pepper.
- Press a tortilla into an ovenproof bowl to make it bowl-shaped. Bake in the oven for 10 to 15 minutes, or until tortilla is baked. Transfer it to a cooling rack.
- Repeat with the three other tortillas.
- In the meantime, whisk together the shallot, cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Incorporate the nut oil, olive oil, and tarragon or chives. Taste and adjust seasoning, as needed.
- Mix together the endives, watercress, pear slices, and ham in a large bowl. Drizzle with vinaigrette and toss well. Top with Camembert and nuts. Serve salad in the taco bowls.
TIP:
To make this salad the high point of your picnic, carry the bowls, vinaigrette, and salad in separate, airtight containers.