| Thinly slice the hard-boiled eggs and pickles.
Dice the herring fillets and the cheese. Place the lettuce in a large salad
bowl and add the eggs, herring, pickles and cheese, tossing to mix well.
In a small bowl whisk together the mustard, oil, crème fraiche,
lemon juice, chervil and chives. Season to taste with
salt. Serve the salad dressing in a gravy boat or small bowl.
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Ingredients:
2 heads Boston lettuce 3 eggs, hard-boiled 3 herring fillets, packed in oil, drained 4 pickles 1/2 lb Saint Paulin cheese 1 tbsp green peppercorn mustard 3 tbsp vegetable oil 2/3 cup crème fraiche 2 tbsp fresh lemon juice 2 tbsp fresh chervil, chopped 2 tbsp fresh chives, chopped salt Preparation Time 20 mn
Wine:
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