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Christmas Recipe: Wreath Salad

This salad makes for a fantastic centrepiece for the table. Both healthy and nutritious, you can enjoy this recipe as part of a light lunch. Serve just like a Christmas wreathe...


COOKING NOTES:


❄ This recipe will take approximately 15 minutes.


INGREDIENTS:


100g Mixed salad leaves (slightly sour leaves like escarole, mustard or rocket work well)

1 red pepper (for berries and ribbon)

300g vacuum-packed prepared chestnuts

150g diced pancetta

1 teaspoon Dijon mustard

1 teaspoon balsamic vinegar

2 tablespoons olive oil.


► DIRECTIONS:


Arrange salad leaves on a large plate

Fry pancetta in a non-stick pan until crisp with golden bits. Add the chestnuts and fry together. The chestnuts will start to break down into smaller pieces as they warm

Once warmed through (2-3 minutes) remove them and the pancetta with a slotted spoon and scatter over the mixed salad leaves

Stir the mustard into the remaining oil and add the olive oil and vinegar and take off the heat

Mix well and keep stirring until ready to pour over the salad. Chop the red pepper using an apple corer to make berries and chop to make the ribbon

Serve warm