For 4 people
For 4 people
To prepare pig ears, start by submerging them in boiling water for a few minutes, then rinse them in cold water to stop the cooking process.
In another saucepan, mix water, white wine, thyme, bay leaf, a peeled carrot and an onion studded with cloves.
Add the blanched pig ears and simmer gently for one hour. Drain, cool, and slice into strips.
In a frying pan, brown the strips with butter over high heat for 5 minutes.
Add a second sliced onion, season with salt and pepper. After cooking for another 10 minutes, deglaze with wine vinegar and add chopped chervil to coat the grilled pig's ears.
For the salad, wash some arugula and season it with salt, pepper and toasted rapeseed oil.
Arrange the grilled pig ears on the arugula on plates and serve.
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