Autumn salad with olive oil
Ingredients
For
4
personnes
- 300 g mixed salad leaves (young leaves of white and red lettuce, baby spinach leaves, etc.)
- 20 smoked, dried duck breasts
- 8 quail’s eggs
- 20 black grapes
- 2 tbsp pine nuts
- A small organic Reinette apple
- A pinch of salt and 1 of pepper
- 1 level teaspoon of wholegrain mustard
- 1 tablespoon of wine vinegar
- 3 tablespoons of olive oil from the Vallée des Baux-de-Provence – ripened olives PDO
Tip
For this autumnal salad, we recommend using a traditional-style olive oil from the Vallée des Baux-de-Provence – made from PDO olives – for its aromas of black olives and candied olives, olive paste, cocoa, mushrooms/truffles, cooked artichoke and sourdough bread. You could also use one of these PDO olive oils: Aix-en-Provence – ripened olives, Corsica – Oliu di Corsica harvested using traditional methods, or Provence – ripened olives. For other autumn-inspired recipe ideas, we recommend: leek pissaladière or Parisian-style potato salad
Instructions
- Cook the quail’s eggs in boiling water for 4 minutes. Cool them under running water to make them easier to peel. Set aside.
- Place the salt, pepper, mustard and vinegar in a bowl. Mix together. Then whisk in the olive oil until emulsified. Set aside.
- Wash and dry the lettuce. Cut the duck breast slices in half.
- Toast the pine nuts for a few minutes in the oven at 150°C on a baking tray, or in a frying pan, until they are golden brown. Set aside.
- Wash the grapes and dry them.
- Wash the apple, remove the core and seeds, then dice it.
- Combine all the ingredients in a salad bowl: the lettuce, the grapes, the slices of dried duck breast, the diced apples and the quail’s eggs. Drizzle with the sauce and toss.
- The autumn salad is ready to eat!
Tip
For this autumnal salad, we recommend using a traditional-style olive oil from the Vallée des Baux-de-Provence – made from PDO olives – for its aromas of black olives and candied olives, olive paste, cocoa, mushrooms/truffles, cooked artichoke and sourdough bread. You could also use one of these PDO olive oils: Aix-en-Provence – ripened olives, Corsica – Oliu di Corsica harvested using traditional methods, or Provence – ripened olives. For other autumn-inspired recipe ideas, we recommend: leek pissaladière or Parisian-style potato salad
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.
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