Perigord Salad

Perigord Salad 

Servings: for 4 people

 

Ingredients:

• 1 baguette 
• 1 clove of garlic 
• 16 quail eggs 
• 90g sliced ​​smoked duck breast 
• 1 blond oak leaf salad 
• 1 tbsp. grain mustard  
• 4 c. tablespoon red wine vinegar 
• 3 tbsp. hazelnut oil 
• 3 tbsp. olive oil 
• 2 tbsp walnut kernels  
• 90g duck foie gras 
• Salt, ground pepper

Preparation:

1. Preheat the oven to 160°C (th. 5-6). 
2. Cut the baguette into slices and place them flat on a baking tray lined with baking paper. Grill them for 5-10 minutes, turning them halfway through. 
3. Let them cool then rub them with the peeled clove of garlic. 
4. Immerse the quail eggs for 4 minutes in a pan of boiling water, then drain them and place them in a bath of cold water before peel them. 
5. Remove the fat from the slices of duck breast. Trim, wash and spin dry the lettuce. 
6. Whisk the mustard with the vinegar then add the oils. Season. 
7. Divide the salad, the chopped walnuts, the quail eggs cut in half and the smoked duck breast into 4 soup plates or bowls. 
8. Place shavings of foie gras and garlic croutons, coat with vinaigrette.

To make it lighter, remove the foie gras or replace it with a few smoked duck matches if the duck breasts are not enough. Lighten the vinaigrette: 4 tbsp. walnut vinegar, 4 tbsp. water, 2 tbsp. coffee cornstarch, and why not herbs, pepper, spices... 

THE ACTION: replace the ficelle with wholemeal or sourdough bread, more dietetic and satisfying.