Hard-Boiled Eggs Stuffed with Sparkling Wine Mousse

Hard-boil the eggs and shell them. Cut them in half and remove the yolks, setting them aside. 

Mince the shallot and put it into a pan with the vinegar; cook for 2 minutes, then add the sparkling white wine and bring to a boil.

Remove from heat and add half a hard-boiled egg white, minced, salt to taste and blend it with an immersion blender. Drizzle in the oil slowly while continuing to run the blender until it forms a light mousse. 

Set the egg halves on the plates on a bed of mesclun. Fill them with the mousse, which can also be used to dress the greens.