Roast beef bonbon with gherkin and mustard dressing


  1. Wash and dry the radish and fist cut it into 4-5 slices and then into long chips=julienne
  2. Keep on gherkin separate and julienne the other. Mix the radish and rocket, with bruising the leaves.
  3. Mix the mustard and the horseradish with the mayonnaise. Taste and adjust the seasoning with salt and pepper.
  4. Put one tbsp of the dressing into a miniature piping bag for garnish and mix the rest through the salad leaves without bruising them, also sprinkle a little white balsamic vinegar on the salad.
  5. Lay two slices of roast beef across each other over the dish and sprinkle some salt over them. Put a good handful of leaves in the middle. Gently fold the roast beef over the pile of leaves and into a nice ball. Turn the ball and place on an amuse-gueule spoon or on a nice serving dish.
  6. Sprinkle some freshly ground pepper over the bonbons and place each a small gherkin or a few slices of a larger gherkin on to each bonbon.
  7. Snip a small piece from the piping bag and garnish the bonbons with lines of dressing.
  8. Cut the chives into fine rings over a soup bowl and sprinkle these over the bonbons.
  9. Enjoy!