Toulouse sausage and snail salad
Photo by Babiche Martens
- To make the vinaigrette, whisk the first 6 ingredients together thoroughly.
- Preheat the oven to 200C. Separate the shallots and peel. Toss with olive oil then place in a baking dish. Pour over the wine and season. Cook for approximately 30 minutes or until soft. Let cool.
- Heat a frying pan. Add 1 Tbsp olive oil then the sausages, cover and cook, turning occasionally until brown all over and cooked through. Let cool before slicing.
- Arrange the salad greens on plates. Top with the shallots and slices of sausage. Drain the snails and add with a decent drizzle of vinaigrette.