Salade de gésiers confits et toasts au fromage.

This salad is loosely inspired from the famous (at least in France) “Perigourdine” Salad from the south west of France. It is not a vegetarian salad, it combines meat and cheese for the full meal sensation. This is the kind of salad that will satisfy your appetite…

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For this very nice summer salad you will need:

for 4 persons

• 4 slices of bread.
• Enough cheese to cover the bread, cheese should be cut in 1/4 inch slices (about 6 mm), the cheese can be fresh goat cheese with thyme and drizzled with honey (put the honey after grilling), matured goat cheese or something like Good Thunder or Kinsman Ridge . Here I used goat cheese and “Langre” a cheese from the region of Reims.
• 1 lb of confit gizzards (450 gr) this can be replaced by cooked ham in cubes, fried pieces of bacon, confit pork, confit duck, cold or hot roasted chicken pieces, pieces of cooked sausage…
• 2 apples or pears
• 1 cup of cashew nuts (about 150 gr) or walnuts, or hazelnuts, or peanuts, or pecans., or macadamia, or brazil….
• 1 whole lettuce or the equivalent in mixed leaves
• 1 onion
• French dressing
• 1/4 cup of chopped parsley (optional)

The toasts:

• Start your oven on the “grill” setting and let it warn up.
• Slice your cheese and cover the bread slices with it (see picture above)
• Add pepper

The salad:

• Pan fry the confit gizzards until hot and slightly brown (if you are using pieces of bacon, confit pork, confit duck, cooked sausage you will need to do the same)
• Cut 3 or 4 onion slices (there is no need for much)

• For a milder taste, place the onion in water, wash it with the tip of your fingers and press the water out of the onion in the palm of your hand.

• Peel and cut the apples in cubes.

• Make the French dressing

• In a bowl, combine the nuts, the apples, the onion and the French dressing. (adding it now will prevent the apple cubes from turning brown)

• Place the fried meat on kitchen paper to absorb most of the fat.
• Place the toast under the grill for about 5 to 8 minutes (depending on your grill) keep an eye on them and remove when the cheese is melted and starts to make bubbles.

• Add the washed and torn to pieces salad to the bowl and mix well.
• Taste and add dressing if necessary.
• Place some of the mix in the center of a plate, add warm gizzards on the top.
• Cut your bread slices in little bite sizes toast and place them around the plate.
• Sprinkle with chopped parsley (optional)
• Serve while the toasts are hot.

Et voila! Another simple and delicious recipe…. Bon Appétit!

Serve with a glass if dry rosé wine.