Summer salad with Burgundy mustard vinaigrette

After removing the crust, cut the bread into cubes. Remove the outer skin from the chorizo and chop into small cubes. 

Heat half the oil in a skillet and brown the croutons on high heat. Once the croutons have turned brown, remove from heat and place them on a paper towel. 

Brown the chorizo in the same skillet on high heat. Stir. As soon as they become crisp, let drain on a paper towel. 

Gently drop the eggs into a pot of boiling water. Cook for 5 minutes at a gentle boil, drain, then peel in cold water

In a bowl, create an emulsion using the vinegar, mustard, and remaining oil. Add salt and pepper. 

Seed the pomegranate. 

In 4 bowls, divide the roquette, croutons, and grilled chorizo. Top with an egg cut in half. Add the chopped chervil, a few pomegranate seeds, and crushed pink peppercorns. Drizzle the vinaigrette on top.