Pre-heat the grill. Put 6 (unpeelded) shallots under a very hot grill for 20 mins, turn halfway. Then slice open lengthwise and scoop out the soft center. Keep warm.
Halve 8 baby potatoes (unpeeled) and boil for 20 mins in salted water.
Warm 50 cl olive oil, then add 1 tbsp mustard seeds, let them pop like popcorn, for a minute, then take the pan from the heat and whisk in 1 tbsp Dyon mustard, 1 tbsp brown sugar and 20 ml red wine vinegar
Once the potatoes are done, mix them with half the dressing, then add the shallots, 1/2 tbsp hacked parsley, 1/2 tbsp hacked dill and 1/2 tbsp hacked chives.
Put some nice mesclun leaves on a plate, followed by the potatoes, shallots and herbs.
Then crumble 70g Stilton over the salad and finish with some edible flowers.
Eventually add more dressing
(An Yvette van Boven recipe)
No comments:
Post a Comment