For 4 people

• 4 pieces of veal cheek confit
• 2 garlic cloves
• 1 tray of mushrooms
• 8 prawns
• Cider vinegar
• Olive oil
• A handful of multi-coloured lettuce

Shred the mushrooms julienne style and sauté for eight minutes in a frying pan with one chopped garlic clove and a pinch of salt.  In another frying pan, sauté the other garlic clove in a little oil together with the prawns and a pinch of salt.  Cut each veal cheek into four pieces and add to the prawns.  Add the mushrooms from the other pan and pour the cider vinegar into the same pan.

Place the lettuce on one side of the plate and, next to it, the contents of the frying pan. To finish, decorate with spring onions or parsley.