-
a mixture of tender salad leaves
2 slices -
foie gras
2 large slices -
smoked salmon
2 large slices -
smoked ham (Parma, Bayonne, Smithfield)
8 slices -
magret de canard
12 -
small cherry tomatoes
12 -
white (seedless) grapes
1 tablespoon -
butter
16 -
fresh scallops
16 -
cooked prawns
a few -
pine nuts
FOR THE VINAIGRETTE
3 tablespoons -
sunflower oil
2 teaspoons -
Dijon mustard
3 tablespoons -
raspberry vinegar
-
salt and pepper
2 teaspoons -
honey