Wash the lamb’s lettuce, endives and tomatoes. Chop
the endives. Remove the fat from the magret.
Pan-fry the girolles over a high flame for 2 minutes
in a tablespoon of olive oil. Leave to chill.
Mix the vegetables and magret in a salad bowl, add
the chives.
Prepare the dressing in a separate bowl by mixing
the oil and vinegar (not forgetting the salt and
pepper). Dress the salad just before serving.
