Boil the small potatoes until tender.
Prepare the vinaigrette: finely chop the red onion and chives. In a bowl, mix them with the mustard, apple cider vinegar, red wine vinegar, neutral oil, olive oil, salt, pepper, and Espelette pepper.
Thinly slice the charcuterie if it isn't pre-sliced.
Cut the raclette cheese into large cubes and chill them in the fridge. Beat the eggs in one dish and pour breadcrumbs into another. Coat each cheese cube in the egg, then the breadcrumbs, and repeat for a double layer of breading.
Heat the frying oil to around 200°C (390°F). Fry the breaded cheese cubes very quickly until golden brown so the cheese doesn't melt out.
Assemble the salad on a large board or platter: arrange the salad greens, boiled potatoes, charcuterie slices, cornichons, and the fried raclette cubes. Serve with the vinaigrette.
Cook it hands-free.
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