Ingredients
2 chicken cutlets
6 slices smoked breast
3 eggs
12 cherry tomatoes
1 avocado
1 buchette goat cheese
1 red onion
4 handfuls mesclun
For the honey-mustard sauce
4 tbsp. honey
4 tbsp. mustard
60 mL cider vinegar
60 ml olive oil
salt and pepper
Instructions
Prepare the sauce by mixing all the ingredients and adding salt and pepper to taste. Reserve half of the sauce in a bowl and place the rest in a freezer bag with the chicken. Close the bag and mix to soak the meat in the sauce, then marinate in the refrigerator for at least 1 hour.
Cook the eggs in boiling water for 8 minutes, then peel and halve them. Chop the onion into rings, slice the avocado, halve the cherry tomatoes and dice the cheese.
Grill the slices of smoked brisket in a hot frying pan until dry and set aside on paper towels. Grill the chicken in the same pan and slice.
Garnish plates with mesclun and place all ingredients on top. Drizzle with sauce and serve immediately.