Salad of Brussels Sprouts and Mushrooms with Pork Tails

Slice, halve and pit the black olives and dice the tomatoes. Poach the eggs in vinegar and salted water, cook the pork tails in vegetable stock until soft.

Mix the ingredients for the salad dressing, season to taste. Soak the Brussels sprouts briefly in it. Add mushrooms, tomatoes and walnuts, place eggs on top. Remove the pork tails from the bones and arrange them on the salad while it is still warm. Garnish with garlic croutons and chervil.

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