Ingredients
| 1 cup | Olive oil |
| ⅓ cup | White wine vinegar |
| 3 tsp | Dijon mustard |
| 1 pinch | Caster sugar |
| 1 clove | Garlic |
| 1 to taste | Salt & freshly ground pepper |
| 12 | Shallots |
| ¼ cup | White wine |
| 3 | Toulouse sausages (Main) |
| 4 servings | Salad greens |
| 4 handfuls | Snails (Main) |
Directions
- 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.