Lamb salad in fine mustard vinaigrette

Name: Lamb salad in fine mustard vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Lamb salmon; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Mustard seeds; 3 TABLESPOONS Balsamic Vinegar; 2 TABLESPOONS Tarragon mustard; 2 can(s) (425 ml each) Italian white beans; 250 g cherry tomatoes; 1 collar Tarragon

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Lamb salmon
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Mustard seeds
3 TABLESPOONS Balsamic Vinegar
2 TABLESPOONS Tarragon mustard
2 can(s) (425 ml each) Italian white beans
250 g cherry tomatoes
1 collar Tarragon

Directions

1
Wash the meat, pat dry and fry in 2 tablespoons of hot oil all around for about 10 minutes. Season with salt and pepper. Take out. Roast mustard seeds in the frying oil. Pour on vinegar. Stir in mustard and remaining oil.
2
Drain the bean seeds. Wash and halve or quarter the tomatoes. Fold both under the vinagrette. Cut the lamb open and serve. Add the vinagrette. Sprinkle with tarragon