This rich, savory salad with a hint of sweetness is bursting with fresh and crisp texture. It is delightful as both a standalone meal and a memorable side perfect for every season.
- 6 large chicken wings
- 500g duck fat
- 1 head of garlic
- Sprig of thyme
- 1 bag of mixed salad leaves
- 2 sticks of celery
- 1 pear
- 120g Roquefort blue cheese
- 100g peeled and toasted walnuts
- 50ml xante (pear liquor)
- 50ml white wine vinegar
- 10g Dijon mustard
- Salt for seasoning
1Lightly salt the chicken wings and leave to rest for one hour. Once rested, rinse off any excess salt and set to dry in a kitchen cloth for around 10 minutes.
2Place wings in a pan with the duck fat, garlic head and thyme and gently simmer for an hour and a half. Remove and set to the side.
3While the wings are cooking, peel the celery and pear, and slice finely. In a separate pan, bring the xante (pear liquor) and white wine vinegar to the boil, before leaving to cool for five minutes and adding the celery and pear into the pan.
4Once completely cooled, remove the celery and pear and set to one side. Add Dijon mustard to the remaining liquid and thoroughly whisk with a pinch of salt; this will be your dressing.
5Place the cooked chicken wings in a pan with a splash of vegetable oil and salt on a medium heat until the skin is golden.
6In a separate bowl add the salad leaves, celery, pear, walnuts, crumbled Roquefort cheese and mix with two tbsp of your dressing. Place the salad into bowls and top with the chicken wings to serve.
Recipe by Sofian Msetfi from Ormer Mayfair by Sofian.