Instructions: In a medium-size bowl, combine the apples, endive and celery.

In a separate bowl, whisk together the mustard, vinegar and water.

Toss together apple mixture with 3 1/2 teaspoons of the dressing and season to taste with salt and pepper.

For the shrimps:
20 large shrimps, peeled and deveined
Salt and freshly ground white pepper
2 eggs
1 tablespoon Dijon mustard
1/4 cup all-purpose flour

1 cup crisped-rice cereal
3/4 cup cornflakes
Vegetable oil for frying
1 lemon, cut into wedges

Season the shrimps with salt and pepper. Lightly beat the eggs with the mustard. In a medium-size bowl, crush the crisped rice and cornflakes into tiny crumbs (you can use the bottom of a heavy jar). Dip each shrimp first into the flour, then the egg, then the cereal mixture. Set aside on a plate until ready to fry.

Pour 1 to 2 inches of vegetable oil into a deep pot or casserole and heat the oil to 350 degrees as measured by a deep-fat frying thermometer. Fry the shrimps in batches until golden-brown, 2 to 3 minutes. Remove and drain on plate lined with paper towels.

To serve: Mound some of the salad on the center of each of 4 plates; place 5 shrimps around the salad. Garnish with a lemon wedge and drizzle the remaining dressing around each plate.

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