35 min

Summer Salad With Burgundy Mustard Vinaigrette

Name: Summer Salad With Burgundy Mustard Vinaigrette
Prep time: 20 min
Cook time: 15 min
Yield: 4
Ingredients: 1.00 c Burgundy Mustard PGI; 10.00 cl Vallée des Baux-de-Provence Olive Oil PDO; 100.00 g Arugula; x 4.00 eggs; 2.00 slices Sandwich bread; x 0.50 Chorizo sausage; x 0.50 Pomegranate; A few pink peppercorns; 1.00 tbsp Vinegar; A few leaves of chopped chervil; Salt and ground pepper

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

Preparation time

20 min

Ingredients For

Sauces & condiments

Burgundy Mustard PGI

1 c See the article
Vallée des Baux-de-Provence Olive Oil PDO

10 cl See the article
Arugula 4 c
eggs x 4
Sandwich bread 2 slices
Chorizo sausage x 0.50
Pomegranate x 0.50
A few pink peppercorns
Vinegar 1 tbsp
A few leaves of chopped chervil
Salt and ground pepper

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Preparation

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.