200 gfrisée salad white part only washed well and dried.
1 tbspchopped fresh herbs, (like parsley and chives)
1 french shallot, peeled, finely chopped
4 eggs, soft boiled, peeled
Parmesan, shaved, to serve
60 gfreshly grated Parmesan
100 gporing cream
Salt & ground black pepper
1 tspof Dijon mustard
20 mlsherry vinegar
60 mlcanola oil
Salt and pepper, to season
1For the parmesan royale; Preheat the oven at 95°C fan forced. Mix all the ingredients together, season with salt and pepper. Strain through a fine sieve. Pour two tablespoon of the royale in your serving bowl, it should be a small deep bowl. Cook for about 20-30 minutes or until set like a crème brulée, remove from the oven and set aside to cool.
2Increase the oven to at 160°C fan forced. Brush both sides bread with a little of the olive oil and bake in the oven for 8-10 minutes or until golden and crispy. Set aside to cool.
3For the vinaigrette; Whisk the mustard and vinegar together until well combined, Add oil slowly, whisking to emulsify. Season with salt and pepper.
4Wipe the mushrooms clean with paper towel, and slice the mushrooms. Heat a frying pan over medium-high heat, add 1 tablespoon of olive oil and sauté the mushrooms until nicely caramelised, season with salt and pepper and transfer to a bowl. Combine the salad, chopped herbs and French shallot, pour over the vinaigrette and toss well.
5To serve, pile the mushroom and salad onto the parmesan royale, break the soft boiled egg in half and place ontop of the salad with shaved parmesan and croutons.