Crispy Pig's Ears Salad with Nuts and Mustard Seeds

• 4 pig's ears
• 1 tablespoon mustard
• 6 tablespoons walnut vinaigrette
• 150 g breadcrumbs
• 1 curly endive
• 1 Lollo Rosso lettuce
• 2 tablespoons mustard seeds
• 3 tablespoons chopped walnuts
• ½ bunch chervil
• 2 tablespoons walnut oil
• Salt and ground pepper
• 1 bouquet garni
• 1 onion
• 4 cloves
• 1 tablespoon walnut oil
• 2 tablespoons sunflower oil
• 2 shallots

Difficulty: Intermediate

1. Cook the pig's ears in a court-bouillon of salted cold water with a bouquet garni (thyme, bay leaf, parsley), peppercorns, and an onion studded with cloves, for 2 hours. Let cool overnight.
2. Cut into long, regular 1 cm-wide strips. Place in an ovenproof dish, brush with mustard and walnut oil, then roll in breadcrumbs seasoned with salt and pepper.
3. Bake in a moderate oven (170°C) for 10 minutes until golden and crispy.
4. Wash the curly endive and Lollo Rosso lettuce, season with walnut vinaigrette, and arrange on four plates. Top with the crispy ears, sprinkle with mustard seeds and chopped walnuts, and garnish with chervil.

Walnut vinaigrette: Finely chop the shallots. In a blender, combine vinegar, the oils, salt, and pepper. Blend well, add 1 tablespoon boiling water, and blend again.