John Myers
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Chestnut Field Salad with Fig Carpaccio, Roasted Cashew Nuts and Honey Mustard Dressing
The perfect chestnut field salad with fig carpaccio, roasted cashew nuts and honey mustard dressing recipe with a picture and simple step-by-step instructions.
Figs
- 30 Pc. Pre-Cooked chestnuts
- 15 Pc. Figs
- 250 g Cashew
- 500 g Lamb’S lettuce
- 2 Pc. Peppers yellow
dressing
- 10 tbsp Olive oil
- 1 tsp Mustard medium hot
- 1 tsp Lemon juice
- 2 tbsp Honey
- Salt and pepper
dressing
- Mix the olive oil, lemon juice and mustard with a whisk until they combine to form a liquid. Then add honey and stir until it has completely dissolved. Finally, season with salt and pepper.
- Roast the cashew nuts in a pan without fat until they are browned on all sides. Do not let it burn.
- Cut the figs into wafer-thin slices with a sharp knife. Gradually arrange the ingredients on the plate (lamb’s lettuce, paprika, chestnuts, figs, cashews) and pour the dressing over them.
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