“This is such a classic pairing, made wintery with the chestnuts, but good all year round. It’s really simple to make, and the bitterness of the leaves works well with the egg, bacon and dressing. It’s so tasty.”

Serves 2

Cooking time: 15 minutes; prep time: 15 minutes

INGREDIENTS

2 handfuls of curly endive, frisée, or whatever salad leaves you like, rocket would work

100g chunky lardons unsmoked bacon

1 tablespoon rapeseed oil

100g vacuum-packed chestnuts, halved

2 soft boiled eggs (6 minutes in boiling water)

3 tablespoons walnut oil

1 tablespoon cider or white wine vinegar

1 teaspoon grain mustard

1 teaspoon honey

Salt and pepper
METHOD
Wash and dry the salad leaves then arrange them nicely on two plates.

Next, place a frying pan on to the hob and add the rapeseed oil. Bring it to a moderate heat and add the bacon lardons. Fry them whilst stirring all the time (8 to 10 minutes) until golden brown.

Add the chestnuts to the pan for the last minute and turn the heat down if it’s too hot. Set to one side on kitchen paper.

Peel the still-warm boiled eggs and place in the centre of each salad.

Make the dressing by adding the mustard and vinegar to a bowl then whisk vigorously. Trickle in the walnut oil a little at a time and add the honey to taste. Season with salt and pepper.

Next, arrange the lardons and chestnuts on top of the salad leaves then trickle the dressing all over. Cut the eggs in half and allow the yolk to become part of the dressing. Add a twist of pepper and serve.