Grilled leeks, morteau sausage and Burgundy mustard-infused vinaigrette

Serves: 4
Preparation time: 20 minutes
Cooking time: 30 minutes

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Ingredients

• 1 Morteau sausage
• 12 small leeks
• 1 tbsp Burgundy mustard
• 1 tbsp wholegrain mustard
• 1 garlic clove
• 2 tbsp red wine vinegar
• 5cl hazelnut oil
• 7cl sunflower oil
• Salt
• Salad shoots
• Zest of 1 lime

Directions

1Cook the Morteau sausage in boiling water for 30 minutes.

2Wash the leeks. Chop off the dark green tops, tie the rest into a bunch with string and boil in a separate saucepan for 10 minutes. Once cooked, place them in ice water to cool down. This will allow them to keep a nice, vibrant colour. Then slice the leeks lengthways and put them aside. Dice the sausage.

3 In a bowl, mix in Burgundy mustard and wholegrain mustard. Add a pinch of salt and the chopped garlic. Pour in vinegar and mix thoroughly with the oil and diced sausage. In a heated pan (without butter or oil), lightly fry the leeks on both sides and season. Serve the leeks and warm sausage. Drizzle with vinaigrette. Add the salad shoots and the lime zest.

This comes courtesy of Taste of France Issue Two. For more great recipes, food news and interviews with top chefs, buy your copy here!