Bitter leaves, lemon and capers

Peel and slice the shallot into thin rounds. Mix the lemon juice in a bowl with mustard, capers and olive oil. Season with salt and pepper. Dress the salad leaves and shallots with the mixture.

Tip: Add a few mushrooms or even a few truffle slices to take the dish up a notch. 

This recipe goes with Darren Robertson & Mark LaBrooy's Artichoke omelette