Ingredients:
• 20 slices of Lyon rosette (2 mm thick)
• 4 slices of good bread
• 400 g of mixed greens (rocket, lamb’s lettuce, radicchio, iceberg lettuce, lettuce hearts, edible flowers, aromatic herbs, etc.)
Cervelle de Canut (Lyon-style cheese spread)
• 2 fresh goat cheeses
• 1 tbsp rice vinegar
• 2 tbsp chopped parsley
• 5 cl fresh cream
• 1 tbsp olive oil or walnut oil
• 1 finely chopped shallot
• 2 cloves garlic, chopped
• Salt, freshly ground pepper
Vinaigrette
• 4 tbsp sunflower oil
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp honey
• Freshly ground pepper
Preparation:
1. In a hot pan, sear the slices of sausage (rosette) without any fat until golden and slightly crisp.
2. Place on paper towel to drain.
3. Toast the bread slices and rub them with garlic.
4. Mix all the vinaigrette ingredients together and set aside.
5. Wash and dry the greens, then keep them chilled.
6. Arrange the salad on 4 large plates, garnish with herbs, edible flowers, and the slices of rosette.
7. Add a few spoonfuls of Cervelle de Canut on top, forming small quenelles, and drizzle with vinaigrette.
8. Serve immediately.