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
  • 4 c
  • 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. 


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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