Serves 4
INGREDIENTS
- 2 teaspoons Dijon mustard
- 1½ tablespoons sherry vinegar
- 2 teaspoons finely chopped shallot
- 1 teaspoon chopped fresh thyme
- 2 tablespoons warm reserved sweetbread poaching oil (see above)
- ¼ cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 8 cups salad greens, such as friseé, mesclun, or curly endive
- Olive Oil-Poached Veal Sweetbreads, sliced and warmed
- ¼ cup finely chopped fresh chives or chervil
INSTRUCTIONS
- Whisk together the mustard, vinegar, shallot, and thyme in a small bowl. Gradually whisk in the poaching oil and olive oil to form a smooth dressing. Season to taste with salt and pepper.
- Divide the salad greens among four large chilled salad plates. Lay 2 or 3 slices of warm sweetbreads over each serving of greens and drizzle about 2 tablespoons of the dressing over each salad. Garnish with the chives.
