Pork Potato Chestnut Salad

INGREDIENTS

• 240g of Chestnur Brae whole, peeled chestnuts (purchase here)
• 2 potatoes
• 4 thin slices of Chestnut Brae’s chestnut fed pork (purchase here)
• 2 tablespoons chopped spring onion
• 2 tablespoons freshly chopped chervil
• 1 loose leaf lettuce
• 200 grams cherry tomatoes
• 3 tablespoons Extra Virgin Olive Oil
• 1 tablespoon Balsamic vinegar
• Sea salt and pepper

METHOD

1. Cook the potatoes in plenty of water.
2. Roast chestnuts in oven at 200C for 20 minutes
3. Fry the pork in a frying pan.
4. Arrange the lettuce leaves, spring onion, chopped chervil and cherry tomatoes in a large salad bowl.
5. Cover them with pork, then warm potatoes cut into slices.
6. Add cooked chestnuts.
7. Combine oil, vinegar, salt and pepper in a jar and shake well to make the vinaigrette sauce.
8. Serve the salad with the vinaigrette sauce