Recipe Goat cheese and white truffle vinegar salad
Start by heating a small frying pan and add the cured bacon cut into strips. Then fill the frying pan halfway with mild olive oil and confit the bacon over a low heat.
Meanwhile, clean the mushrooms with a damp paper towel. As soon as the bacon changes colour, add the diced boletus.
Continue to confit over a very low heat, but remove when you see that the boletus still have some texture. Set aside until it has cooled.
Place the mesclum in a bowl and dress it with the oil from the boletus and bacon confit, a little salt and a good splash of Laumont White Truffle vinegar.
Next, place the mesclum in a deep dish and add the figs cut into quarters and the preserved artichokes, as well as the bacon and the confit mushrooms.
Finally, place the slice of goat’s cheese in the centre of the salad and add a little sugar on top to toast it with a blowtorch. Bon appetit!
