Tongue Salad in Mustard Glaze

Ingredients

• Raisins 0 oz
• Dry White Wine 5 fl oz
• Brussels Sprouts 0 oz
• Dijon Mustard 0 oz
• Champagne Vinegar 0 fl oz
• Olive Oil 0 fl oz
• Tuscany Mix "White Dacha" 5 oz
• Beef tongue 5 oz
• Dijon Mustard 2 spoons
• White Balsamic Cream 0 oz
• Salt to taste
• Sugar to taste

Step-by-Step Guide

Step 1

Soak the raisins in wine and let them sit for 10–15 minutes.

Step 2

Separate the Brussels sprouts into leaves, then toss them into boiling water for 30 seconds. After that, transfer them to cold water to stop the cooking process.

Step 3

In a large bowl, whisk together Dijon mustard, wine vinegar, and olive oil until smooth and well combined. Add salt and sugar to taste. Incorporate the 'Montpellier' mix and stir well.

Step 4

In a small saucepan, combine the raisins and wine and reduce the wine for 1–2 minutes. Then, add the tongue, sliced thinly, along with the grainy mustard and balsamic cream. Glaze while stirring for another 2 minutes, then remove from heat.

Step 5

Place the glazed tongue on a plate, top it with a mound of salad, and garnish with blanched cabbage.