Sausage Salad with New Potatoes and Vegetables

For the sausage salad with new potatoes and vegetables, first cut the stumps once lengthwise and into fine slices. Slice the potatoes, finely slice the spring onions and finely slice the radishes. Cut the baguette into thin slices, toast.

For the sauce, sauté the finely chopped shallot in the olive oil and deglaze with the Riesling. Reduce to 2/3 and add the stock. Season to taste with fleur de sel, pepper, a little mustard. Whisk the cold butter into the boiling liquid, one piece at a time. Pour half of the hot sauce over the sausage pieces, the rest over the potatoes mixed with the vegetables. Cover and let steep in the stove heated to 70 degrees for fifteen minutes.

Steam the spinach with garlic olive oil and divide it evenly among the plates, placing it in the center. Arrange the sausage salad on top and add the potatoes. Pour the remaining sauce on top.

Lightly break the baguette toasts and spread evenly on the plates. Pour the reduced port wine all around and season the sausage salad with new potatoes and vegetables with a few drops of garlic olive oil.

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