Arrange torn bibb lettuce leaves on plate. Top with warmed potatoes and sausage then gruyere and ham. Garnish with egg quarters, tomatoes and onion. Drizzle with vinaigrette and parsley.
Mix 2 tsp Dijon mustard with 2 tbsp wine vinegar and 5 tbsp olive oil. Season. Mix well. Serve with neutral white wine like Pinot Blanc.