Roast Beef And Endive Salad

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2 shallots, finely chopped

1/2 cup coarsely chopped walnuts

3/4 pound thick-cut deli roast beef, fat trimmed

1/4 pound gruyere cheese

5 heads endive

1/4 cup chopped fresh parsley

3 tablespoons chopped fresh tarragon

2 tablespoons dijon mustard

2 tablespoons red wine vinegar

Kosher salt and freshly ground pepper

1/2 cup extra-virgin olive oil

1/3 cup coarsely chopped cornichons or dill pickles

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