► COOKING NOTES:
❄ This recipe will take approximately 15 minutes.
❄ 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.
❄ 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