Direction
- Peel the potatoes and cut into large cubes. Boil in salted water for about 8 minutes. Do not overcook: they must not get too soft.
- While potatoes are boiling, cut the cauliflower into small flowerets. Cut each piece of ham into 6 strips. Remove the rind from the Saint Albray and cut cheese into cubes.
- Wash the curly lettuce and put the dried leaves into a salad bowl.
- Drain the potato cubes and let cool.
- In a bowl, mix the balsamic vinegar, mustard, olive oil, dash of pepper and 1Tbsp. lukewarm water. Beat with a fork to lightly emulsify.
- Prepare 8 wooden skewers, alternating potato cubes, Saint Albray cubes, cherry tomatoes, cauliflower and ham.
- Toss salad with vinaigrette. Serve two skewers a side of salad and per person.
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