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Baby spinach salad with confit chicken breasts


Ingredients:4 people
  • Baby spinach
    250 g
  • beatles (cockscombs, livers, hearts, poultry kidneys)
    350 g
  • chopped shallots
    2 tablespoons
  • pine nuts
    2 tablespoons
  • dry white wine
    4 tablespoons
  • balsamic vinegar
    1 tablespoon
  • olive oil
    4 tablespoons
  • salt freshly ground pepper


Preparation:


    Difficulty [usr 1]

    Trim the beatillas, cut the kidney livers into pieces… Fry in a frying pan with a little oil over high heat, then leave to gently confit. Book.

    Put the shallots and the wine in a small sauté pan, reduce over very low heat until there is no more liquid.

    Brown the pine nuts in a small pan and let cool.

    Sort, hull, rinse and dry the spinach leaves. Arrange them in a star pattern on plates. Season with salt and pepper.

    Put the shallots in a bowl, add the vinegar and oil, emulsify with a fork

    Divide the hot meatballs among the plates. Sprinkle the pine nuts and drizzle the sauce over the baby spinach and baby spinach.

    Serve immediately.

    Baby spinach salad with confit chicken breasts

    Chef Hubert's culinary ideas