Prepare the hard-boiled egg. Place the Egg (1) in a single layer at the bottom of the pot and cover with cold water by an inch. Bring to a boil over medium-high heat.
Turn off the heat, cover, and let sit for 8 to 10 minutes. Drain the water, cool the egg in ice water and peel.
In a small bowl, add the minced Garlic (1 clove) and Dijon Mustard (1 tablespoon).
Slowly drizzle the Olive Oil (2 1/2 tablespoon) into the mustard mix while stirring to emulsify. Add the freshly Ground Black Pepper (to taste) and stir to combine. Set aside.
Pull the leaves of the Endive (1 head) apart and arrange on a platter.
Add the thinly sliced Radish (2) and sliced Apple (1/2), tucking them in and around the endive.
Dot the roughly chopped hard boiled egg over the salad and sprinkle the roughly chopped Walnut (2 tablespoon).
Drizzle the dressing over the salad.
For shredded Parmesan Cheese (2 tablespoon) sprinkle it evenly over the endive. Sprinkle with Microgreens (to taste) and serve.