35 min
Average: 4.5 (15 votes)

Summer salad with Burgundy mustard vinaigrette

An easy-to-make salad that features a blend of sweet and savory flavors! 

Preparation time

20 min

Ingredients For

  • PGI Burgundy mustard
    Burgundy Mustard PGI
  • Olive oil and blue background
    Vallée des Baux-de-Provence Olive Oil PDO
  • 100 g
  • x 4
  • 2 slices
  • x 0.50
  • x 0.50
  • 1 tbsp



After removing the crust, cut the bread into cubes. Remove the outer skin from the chorizo and chop into small cubes. 


Heat half the oil in a skillet and brown the croutons on high heat. Once the croutons have turned brown, remove from heat and place them on a paper towel. 


Brown the chorizo in the same skillet on high heat. Stir. As soon as they become crisp, let drain on a paper towel. 


Gently drop the eggs into a pot of boiling water. Cook for 5 minutes at a gentle boil, drain, then peel in cold water


In a bowl, create an emulsion using the vinegar, mustard, and remaining oil. Add salt and pepper. 


Seed the pomegranate. 


In 4 bowls, divide the roquette, croutons, and grilled chorizo. Top with an egg cut in half. Add the chopped chervil, a few pomegranate seeds, and crushed pink peppercorns. Drizzle the vinaigrette on top. 

Pair with

Drink pairing: White Burgundy wine.

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