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Dandelion salad with Beaufort and lardons

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Ingredients - for 4 persons

  • 350g dandelions
  • 120g Beaufort cheese
  • 150g smoked lardons
  • a few snips of tarragon
  • 100ml crème fraîche
  • 2 tsp. traditional wholegrain mustard
  • 1 tsp. hot mustard
  • 1 tbsp. oil
  • 1 tbsp. apple cider vinegar
  • Pepper


  1. Remove the bitter bottom of the dandelions. Rinse, strip off the leaves and place them in a bowl.

  2. Cut the Beaufort into small, equally-sized cubes. Place in a bowl.
    In a bowl, mix the cream with the two mustards. Add some pepper.
    In a saucepan, brown the lardons in a tbsp. of oil, for 4 to 5 minutes.

  3. Drizzle the vinegar over and then pour the contents of the saucepan over the dandelions. Mix together.

  4. Share out the salad on the plates. Sprinkle with tarragon and drizzle with the sauce. Serve immediately.

    Tip: If you clean the dandelions in advance, cover them with paper towel and place them in the refrigerator.