Difficulty:[usr 2]
Cook the pig's ears in a court-bouillon of salted water, in cold water, with a bouquet garni (thyme, bay leaf, parsley), peppercorns, onion studded with cloves, for 2 hours.
Leave to cool overnight.
Cut into long regular strips 1 cm wide, place them in an ovenproof dish, brush them with mustard using a brush and walnut oil, roll them in breadcrumbs, salt and pepper.
Brown in a moderate oven (170°C) for ten minutes,
Peel the salads, season with walnut vinaigrette, arrange on four plates, place the ears on top, sprinkle with mustard seeds and crushed walnuts. Decorate with chervil.
Walnut vinaigrette:
Chop the shallots,
In the mixer bowl pour the vinegar, oils, salt and pepper,
mix, add 1 tablespoon of boiling water, remix,
