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

1. 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.
2. 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.