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Simply supper from chef Raymond Blanc; GRUYERE, HAM AND MUSHROOM SALAD WITH CREAM AND MUSTARD.

After entertaining your friends and family over the festive season, you're sure to need a bit of a break from the cooking.

What you really need is a tasty meal option that's simple to prepare and won't have you slaving away in the kitchen for hours on end.

For a simpler meal option that's still bound to impress at supper time, Britain's most successful French chef Raymond Blanc recommends a dish straight from his home town of Franche Comte.

INGREDIENTS

For the salad:

2 medium sized chicory - outer leaves removed, cut in half length ways and into

2cm chunks Frissee lettuce, prepared Lamb's lettuce, prepared

300g ham, cut into strips

100g Gruyere cheese, sliced and cut into strips

200g mushrooms, firm, fresh. Chives, chopped

For the dressing:

1 small tbsp Maille Dijon Originale mustard

5 tbsp whipping cream,

1 tbsp white wine vinegar

5 tbsp grapeseed oil or extra virgin olive oil

2 pinches of salt

2 pinches black pepper

METHOD

To prepare the dressing, whisk the cream into the Dijon mustard, add the white wine vinegar and whisk in the grapeseed oil.

Season to taste with salt and freshly ground black pepper, reserve.

Mix the salad ingredients together and finish the dish with chopped chives. Serve to your guests in a large bowl. Bon apetit!
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Title Annotation:Features
Publication:Daily Record (Glasgow, Scotland)
Date:Jan 13, 2007
Words:216
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