Gastronomie : salade gourmande au chèvre gratiné

MORE INFO https://www.france.tv/france-3/meteo-... Meet two brothers, visit a farm, a goat herd, and discover delicious local products! On our plates: green salad, a warm goat cheese tartine, confit gizzards, and Espelette pepper! Ingredients: Gizzards Bacon lardons Goat cheese Lettuce leaf Walnut kernels Espelette pepper Shallot Garlic Slice of bread Olive oil White balsamic vinegar Flower honey Recipe: 1. For the vinaigrette: Finely chop the shallots and mix them with olive oil and white balsamic vinegar. 2. Sauté the bacon lardons and gizzards separately. 3. For the croutons: Toast them. Then rub them with garlic. 4. Place a slice of goat cheese on each crouton. Add a spoonful of wildflower honey and bake for 2 minutes at 210 degrees Celsius (410 degrees Fahrenheit). Assemble the salad leaves, bacon, gizzards, and walnuts with the croutons. Sprinkle with Espelette pepper. Chef: Adrien Olaizola FOLLOW US   / meteoalacarte     / meteoalacarte     / meteoalacarte   REACT Hashtag #Meteoalacarte