Salad roscoff

Name: salad roscoff
Total time: 15 min
Yield: 4
Ingredients: 1 baking flour; 2 egg; 100 gram Dutch shrimp; 4 twig fresh chervil; 4 twig fresh parsley; 1 teaspoon sharp mustard for the vinaigrette; 1 tablespoon cider for the vinaigrette; 1 tablespoon White wine vinegar for the vinaigrette; 3 tablespoon sunflower oil for the vinaigrette; 1 tablespoon mayonnaise for the vinaigrette; 1 twig dragon for the vinaigrette; 1 twig fresh chervil for the vinaigrette

Ingredients

1 baking flour
2 egg
100 gram Dutch shrimp
4 twig fresh chervil
4 twig fresh parsley
1 teaspoon sharp mustard for the vinaigrette

1 tablespoon cider for the vinaigrette
1 tablespoon White wine vinegar for the vinaigrette
3 tablespoon sunflower oil for the vinaigrette
1 tablespoon mayonnaise for the vinaigrette
1 twig dragon for the vinaigrette
1 twig fresh chervil for the vinaigrette

Directions

Beat the mustard for the vinaigrette with the cider and pour in the oil.
Beat in the mayonnaise and herbs and season with salt and pepper.
Bring water with salt to the boil and blanch the cauliflower in about 4 minutes. Rinse under cold water and let it drain well.
Spoon the vinaigrette through the lukewarm cauliflower and spread over 4 plates. Divide the pieces of egg and shrimp over them and garnish with the chervil.