Salade de museau

Slice the 300g of cooked beef snout into thin, bite-sized strips and place them in a large mixing bowl.

Finely mince the 30g of shallot and the 50g of cornichons into small, uniform pieces.

Whisk together 15g of Dijon mustard, 30g of wine vinegar, 60g of olive oil, 2g of salt, and 1g of pepper to create the dressing.