Chicory chestnut salad

Step 1

Wash the salad leaves and drain well. Wash the chicory, peel off a few leaves, set aside for the garnish. Cut the rest in half lengthwise, cut out the stalk and cut the chicory crosswise into fine strips, mix with the salad leaves.

Step 2

Quarter the apples, remove the core. Finely slice the apples, mix with a little lemon juice and add to the salad leaves.

Step 3

Blanch the peeled chestnuts and drain.

Step 4

Bring sugar and water to the boil and allow to reduce to a syrupy consistency. Add the blanched chestnuts and cook over a medium heat until soft. Strain the chestnuts, reserving the liquid.

Step 5

Whisk together the balsamic vinegar, mustard and caramelised cooking liquid in a bowl. Add both oils while stirring constantly, and season to taste.

Step 6

Mix the salad leaves, chicory, apple and chestnuts with the sauce. Arrange the whole chicory leaves in a radial pattern on four plates, and add the mixed salad on top.

Step 7

Remove the stems of the figs, cut into eighths and sprinkle over the salad together with the whole hazelnuts and the cress. Serve immediately.

TIP

Use frozen, peeled chestnuts. Peeling chestnuts yourself is very time-consuming.