Autumn Chestnut and Beets Salad

This seasonal salad is packed with a punch of earthy goodness. You'll need;

 

For your croutons; 3 slices crusty sourdough bread and a little olive oil. (Heat oven to 200C/fan 180C/gas 6. Dice the bread and toss with olive oil in a small roasting tin. Add salt and pepper, then bake for around 12-15 minutes until brown and crisp.)

 

For the salad itself;

Lamb's lettuce (approx 70g)

Cooked chestnuts (approx 200g. Purchase as a pack or roast yourself!)

Cooked (not pickled!) beetroot. (approx 200g.)

One apple, thinly sliced.

(Optional) 5 slices of serrano ham.

 

And for the dressing: dice 1 small red onion and mix with 2 tablespoons of red wine vinegar, then leave for 10 mins. Mix 2 teaspoons of dijon mustard and 4 tablespoons of walnut oil with salt and pepper and whisk until slightly thickened. Stir into the onions, then pour over your salad!