BOSTON LETTUCE SALAD - STEPHEN LYLE

For the salad:

1 head of boston lettuce washed and dried

1/2 cup grated gruyere (reserve a little for the top)

2 hard boiled eggs chopped (reserve a little for the top)

10 green olives sliced

1 tablespoon of capers

1 shallot sliced

Salt and pepper to taste

For the vinaigrette:

2 egg yolks

2 tablespoons dijon mustard

2 tablespoons champagne vinegar

1/2 cup olive oil

1 tablespoon of creme fraiche

Salt and pepper to taste

For the Vinaigrette:

Make a mayonnnaise then finish by whisking in the creme fraiche

To assemble the salad mix all ingridients together and toss with desired amount of vinaigrette

Garnish with reserved gruyere and eggs