Morteau Sausage Salad with Poached Egg - James Martin Chef

Ingredients

• 1 Morteau sausage
• 2 tablespoons white
• wine vinegar
• 4 medium eggs (preferably organic or free-range)
• 2 pinches of sea salt
• Pinch of ground black pepper
• 1 tablespoon Dijon mustard
• 3 tablespoons extra-virgin
• Olive oil
• 1½ tablespoons white wine vinegar
• 2 tablespoons warm water
• 2 pinches of sea salt flakes
• 500g Belle de Fontenay
• potatoes (or Charlotte)
• 1 small shallot (about 50g)
• 45ml white wine vinegar
• 2 tablespoons dry white wine
• 3 bay leaves
• 1 teaspoon sea salt flakes
• Pinch of ground white pepper
• 45ml vegetable oil
• 100g salad leaves, such as frisée, trévise, chicory or mixed salad leaves
• A handful of finely chopped chives