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