6Spreads of chives
120g of Roquefort
20g softened butter
8 thin Coppa slices
1tbsp. pine nuts
5tbsp. olive oil
Cook the eggs for 10 min in salted boiling water. Refresh and peel them. Cut them in half, remove the yolks, mash them with the Roquefort and butter to obtain an ointment. Garnish the half-whites and chill in the fridge.
Separate the broccoli into small florets, rinse and steam them for 12 minutes. Dry toast the pine nuts in a nonstick skillet.
Prepare a vinaigrette by mixing the olive oil, vinegar, chopped chives, salt and pepper.
Put the broccoli in a deep dish, place the garnished eggs and the coppa slices on top. Drizzle with the sauce and sprinkle with toasted pine nuts. Serve immediately & enjoy your broccoli salad