Salad with Flowers, Duck Eggs and Duck Hearts

This salad has everything - something green and something beautiful - and delicious meat.

INGREDIENTS:

Number of servings

Serves 4

List of ingredients

Mixed salad

1 dl. (3,4 fl. oz.) broad beans

50 g. (1,8 oz.) sugar snap peas

1 finely chopped spring onion

Various edible flowers, marigolds, nasturtiums, peppermint flower, squash flower

2 duck eggs

150 g. (5 ½ oz.) duck hearts

3 tsp. finely chopped shallots

½ tsp. Dijon mustard

½ tsp. coarse mustard

2 tbs. apple vinegar

½ dl. (1,7 fl. oz.) vegetable oil

1 tbs. finely chopped apple

PREPARATION:

• Prepare the dressing by mixing together the mustard, vinegar, oil, apple and half the onion. Divide the squash flower into two and pick the small flowers off the peppermint. The other flowers can be left whole.

• Wash, dry and tear up the salad leaves and place them in a bowl or on a dish that is large enough to accommodate all the ingredients. Finely chop the spring onion.

• Boil the duck eggs for 8 minutes, cool, peel and divide into boats.

• Boil some water in a small saucepan. Shell the broad beans: open the pod, pick out the beans, tear a small hole in the skin that surrounds each bean and carefully remove the green core. Boil the beans for 45 seconds. Sieve and cool. Cook the sugar snap peas in the same way, although these can remain whole.

• Split the duck hearts lengthwise, season with salt and pepper and saute in a hot pan until they acquire a golden brown crust.

• Mix together the salad, beans, peas, spring onion and dressing. Turn well so that everything is covered. Arrange the flowers, duck eggs and duck hearts on the top.