Make a vinaigrette from veal stock, vinegar, oil, apricots, mustard and chives. Season to taste with salt and pepper. Clean the lettuce and pluck into bite-sized pieces. Wrap the goat cheese thaler with ham and fry on both sides in Butaris. Take out and keep warm. Fry the mushrooms in it for 2-3 minutes, add diced shallots and season with salt and pepper.
Arrange the lettuce in deep plates, drizzle with the vinaigrette and serve the mushrooms. Top with warm goat cheese.
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