Allow to come to room temperature. To cut, use a knife dipped into very hot water, wipe knife dry then cut into small rectangles. Garnish with the remaining sea salt flakes and pistachios.

In a large bowl, toss frisée, endive, pistachios and cheddar ... vinaigrette onto the salad and toss until evenly coated. Season with salt and pepper and add more dressing if necessary.