With a vegetable peeler, peel the truffle. Mince the truffle peelings, place them in the jar, and tighten the lid. Reserve the peelings for another use. With the mandoline or very sharp knife, cut the truffle into thick slices. Cut the slices into matchsticks.

Toast the pine nuts: Place the nuts in a small dry skillet and cook over medium heat, shaking the pan regularly, until they are fragrant and evenly toasted, about 2 minutes.

Watch carefully! They can burn quickly.

Transfer the pine nuts to a bowl. Add the truffles and chives. Toss with just enough pine nut oil to coat the ingredients lightly and evenly. Season lightly with the truffle salt.Slice each endive head in half lengthwise. Place each half, cut side down, on the cutting board and cut on the diagonal into thick matchsticks. Place the endive in a large salad bowl. Add just enough pine nut oil to coat the greens lightly and evenly. Season lightly with the salt. Arrange the endive on 4 individual salad plates. Top with the pine nut, truffle, and chive mixture. Serve with the toast.