Salad of young shoots, IGP Montbéliard sausage and blueberries
Difficulty level: easy
Servings 4 people
Ingredients
- 150 g blueberries fresh
- 100 g Montbéliard sausage cooked
- 50 g young shoots (arugula or mixed greens)
- 1 c. tbsp nuts crushed
- 2 c. tbsp olive oil
- 1 c. tbsp balsamic vinegar
- 1 pinch salt END
- 1 pinch pepper ground black
Instructions
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Gently wash the blueberries and dry them.
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Cut the Montbéliard Sausage into cubes or thin slices.
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Mix the young shoots with the blueberries in a salad bowl.
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Add the diced Montbéliard Sausage and the crushed walnuts.
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Prepare a vinaigrette by mixing olive oil, balsamic vinegar, salt and pepper.
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Drizzle the salad with the vinaigrette and toss gently.
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Let stand 10 minutes for flavors to blend before serving.
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Enjoy without moderation.
Tips
Add a few mint leaves for a fresh and fragrant note.
Serve chilled to accentuate the contrast between the sweetness of the blueberries and the saltiness of the Montbéliard Sausage.
© Image and Associates for Montbéliard IGP sausage
