Bourbonnaise salad

Ingredients

• 100 g baby lettuce
• 1 Marmande tomato
• Walnut kernels
• 120 g gizzards confit
• 1 slice Auvergne cured ham
• 2 or 3 slices of toast
• 50 g Auvergne blue cheese
• 15 cl virgin walnut oil
• 4 cl raspberry vinegar

Preparation

1. Combine virgin walnut oil and raspberry vinegar.
2. Cut the tomato into supremes, toss the salad with the tomato and add the vinaigrette.
3. Arrange the salad in the center of a plate, and add the walnut kernels, candied gizzards and thinly sliced ham.
4. Spread a little Bleu d’Auvergne cheese on the toast and bake in the oven for a few minutes.
5. Finally, add a dash of virgin walnut oil to the salad.

Oils to make the recipe

ABEL 1898

Organic virgin walnut oil

From 6,95 €^{Including tax}

These recipes might interest you

Pumpkin hummus

See the recipe

Flax & Honey Vinaigrette

See the recipe

Tomato Rougail

See the recipe