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Delicious easy starter!


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Arrange melange of crispy salad leaves on plates. (You can add small spinich leaves or watercress)

Fry lardons until crisp in their own fat at high heat - turn down heat and gently fry small button mushrooms (6/8 per person), (or better still, selection of mushrooms pieces) in around 4tbsp olive oil with couple of crushed garlic cloves, some parsley and black pepper, until soft.

Remove mushrooms and lardons from oil with slotted spoon. Add couple of tbsp of tarragon vinegar to the oil and boil rapidly for a couple of mins to reduce a bit.

Put mushrooms and lardons on salad beds and spoon over the warm tarragon sauce. Serve with chunks of bread.

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