Serves 6
Ingredients:
Preparation:
Chop the lettuce. Remove the skin from the Landais pudding (blood sausage), slice it, and mash with a fork.
Peel and dice the apples. In a saucepan, sauté them with the butter and cinnamon for 8 minutes. Set aside.
Julienne the Serrano ham.
Finely chop the chives.
Crack open the walnuts, shell them, and roughly crush the nuts.
Assembly:
In the bottom of each verrine glass, place a layer of chopped lettuce (optionally drizzle with a few drops of vinaigrette). Add the mashed Landais pudding, followed by the cooked apples, a few crushed walnuts, julienned Serrano ham, and finish with a sprinkle of chives.
Recipe by Chef Hubert
