Fresh Mixed Greens Salad with Sautéed Eggplant and Prawns

• 200 g large cooked prawns
• 2 eggplants
• 125 g mixed salad greens (arugula, radicchio, lamb's lettuce, and more)
• 3 tablespoons olive oil
• A few sprigs chervil
• Coarse salt
• Vinaigrette:
  2 tablespoons sunflower oil
• 2 tablespoons olive oil
• 2 tablespoons wine vinegar
• 1 clove garlic
• 1 teaspoon strong mustard
• Salt and ground black pepper

• Prep time: 25 minutes
• Cook time: 6 minutes

Difficulty: Easy

Wash the eggplants and slice them thickly lengthwise. Sprinkle with coarse salt and let drain for 30 minutes. Pat dry, dice into small pieces, and sauté in a pan with olive oil for 6 minutes until golden.

In a salad bowl, whisk vinegar with finely chopped garlic, mustard, salt, and pepper. Gradually add the oils, emulsifying briskly. Shell the prawns.

Sort, wash, and dry the salad greens thoroughly, then add to the bowl. Toss in the hot eggplant and chervil. Arrange prawns on top and serve immediately.