Basque salad with ETORKI

Preparation
20
6 people

Ingredients

300 g ETORKI, 24 fine slices of smoked duck breast, 12 preserved gizzards, 100 g pine kernels, 1 lettuce, 1heart of radicchio lettuce, salt, pepper. For the vinaigrette: 1 teaspoon traditional mustard, 4 tablespoons walnut oil, 1 tablespoon wine vinegar, salt, pepper.

Preparation

Arrang shredded lettuce and radicchio lettuce on four plates. Then place on top 6 slices of smoked duck breat and 3 chopped preserved gizzards. Add the ETORKI cut into 1.5 cm cubes. Decorate with the pine kernels and sprinkle with vinaigrette just before serving.