Charcuterie Board Recipe
rosette de lyon, saucisson 'a L'ail, duck prosciutto, dijon mustard, cornichon, frisee, radish
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Ingredients
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Charcuterie Board Ingredients
Method
Assembly Directions
- 1
Prepare the Ingredients
Slice the rosette de Lyon, saucisson 'à l'ail', and duck prosciutto into thin, bite-sized pieces. Rinse the frisée lettuce and radish, then cut the radish into thin rounds.
- 2
Arrange the Board
On a large wooden board or platter, start by placing the frisée lettuce as a base. Then, artfully arrange the sliced meats (rosette de Lyon, saucisson, and duck prosciutto) in separate sections.
- 3
Add Accompaniments
Place the cornichons in a small dish or directly on the board. Spoon the Dijon mustard into a small bowl and position it on the board. Finally, scatter the radish slices around the board for color and crunch.
- 4
Serve
Serve the charcuterie board with small plates and utensils for guests to enjoy at their leisure.
