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Ingredients
serves 4
41/2 tbsp walnut oil
2 tbsp butter
8 duck mignons
8 chicken mignons
4 tbsp green peppercorns
2 frisée lettuce
1 head of argula (radicchio)
2 medium heads of chicory( Belgian endive)
41/2 tbsp vinaigrette
salt and pepper to taste
Method
Amalgamate the oil and butter in a frying pan, over a high heat. Toss in the mignons, sauté foe 21/2 minutes per side, and add the green peppercorns. remove the pan from the heat.
Arrange the frisée and radicchio in heaps in the middle of each plate with the leaves of chicory fanned out around it. Season lightly with salt and pepper.
Add the vinaigrette to the still warm pan and scrape to combine with the pan juices. Dress each salad with the mignons. Pour a quarter of the pan juices and peppercorns over each salad and serve immediately.
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