Warm Witlof and Rabbit Salad

Ingredients
6 whole saddles of Rabbit with their kidneys and liver
6 whole Witlof with the hearts removed
1/2 litre White Wine
1/2 litre fresh Cream
1 tablespoon French Mustard
6 Baby Carrots
6 Broccoli flowerets
6 Button Mushrooms
6 Cherry Tomatoes
6 grean and yellow Zucchinis
6 Button Onions
6 Snow Peas

Method

Turn all the vegetables listed last then blanch in boiling water and refresh. Before serving, glaze the vegetables in whole butter.

Blanch the witlof first in water with salt, lemon and sugar. Do not allow the witlof to become too soft and DO NOT REFRESH after cooking, but allow it to cool in the water. Then dry the witlof well on a cloth. When ready to serve, heat the witlof in a pan with butter until it turns golden.

In a hot oven roast the saddles of rabbit with kidneys but without the livers and combine with fresh herbs and with some batons of carrot, celery, leeks and onion. Approx 8-10 minutes cooking time.

Bone the fillets from the saddles and remove the kidneys then set aside.

Replace the rabbit carcasses in the cooking pan with the vegetables and juices.

Add a little white wine to the pan and allow to reduce.

Then add some fresh cream and let simmer for 10 minutes.

Sieve the sauce, thicken with a little french mustard but DO NOT ALLOW TO BOIL.

Toss the livers quickly in a hot pan till cooked pink.

To assemble:

Slice the rabbit fillets in fine long pieces and arrange slightly overlapping on one side of a large, hot plate.

Arrange the witlof opposite the rabbit.

Place all the vegetables in harmonious groups with the kidneys and the livers.

Pour the sauce around the rabbit fillets.