Denise says:
I rather liked this combination of ingredients as it reminds me of the bistro restaurants in France. French bread toasted on top of a delicious mix of salad leaves, soft boiled eggs and sliced sausage. It makes a tasty starter or main course when time is of the essence and you do not want to spend too much time in the kitchen.
The mustard tarragon vinaigrette complements the slightly bitter salad greens, whilst the pear adds a hint of sweetness.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 6 people
Ingredients:
3 tablespoons finely chopped walnuts6 large eggs
Cooking spray or 2 tablespoons olive oil
6 cooked beef sausages, kanbanos or viennas – thinly sliced
250g mixed salad leaves
100g French beans - trimmed 3 pears, cored and thinly sliced
1 tablespoon white wine vinegar
4 tablespoon extra virgin olive oil
2 tablespoons fresh tarragon
1/2 teaspoon Dijon mustard
12 x 2cm thick slices French bread baguette, toasted
Garnish
Dusting of Freshly ground black pepper
Method
1. Place the walnuts in a small saucepan. Cook over medium-high heat 3 minutes or until lightly browned, shaking pan frequently. Remove from heat; set aside.2. Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.
3. Toast the French bread for 10 minutes or until slightly toasted.
4. Place the 6 eggs in a saucepan of cold water. Bring to the boil and simmer for 7 minutes. Drain and place the eggs into cold water. Remove the shells and slice in quarters.
5. Cook the French beans in boiling water so that they are al dente ~ about 4 minutes. Drain, rinse in cold water and set aside.
6. Combine walnuts, beans, sausage, mixed salad leaves, and pear in a large bowl.
7. Combine vinegar, oil, tarragon, and mustard in small bowl; stir with a whisk.
8. Drizzle over salad ingredients and arrange on 6 serving plates; top each serving with the sliced egg and 2 slices of toasted baguette.
To Serve the Stylish Way: Dust the salad with freshly ground black pepper