For the salmon:

• 1 lb salmon belly
• 1 1/2 cup olive oil
• Bouquet garni
• 1 garlic clove, smashed
• a few grains of black pepper

For the salad:

• 4 small beets, roasted in foil and peeled
• potatoes, roasted
• 1 cup onions, roasted
• 1 frisee lettuce, cleaned and roughly chopped
• 1 red leaf lettuce, cleaned and roughly chopped
• 12 quail eggs
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh chervil, chopped
• 1 tablespoon fresh chives, chopped
• 2 teaspoons fresh tarragon, chopped
• salt and cracked pepper

For the mustard vinaigrette:

• 1 large egg yolk
• 1 tablespoon dijon mustard
• 1 1/2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 3/4 cup extra virgin olive oil (you could use the oil you used for the salmon)
• salt and black pepper to taste