Purslane salad with apples and chestnuts

Ingredients for 4 servings:

• 1 cup purslane
• 1 ½ m.-sized apples, sweet and sour, crunchy
• 1 package of chestnuts, pre-cooked
• 1 large shallot(s)
• 1 tbsp herbs (8 herb mix, frozen)
• 3 tbsp Balsamic vinegar bianco
• 4 tbsp oil
• 1 tsp honey
• ½ tsp herbal salt
• ½ tsp salt and pepper, mixed
• some Tabasco (a few dashes)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Halve the shallot and cut into half rings. Then fry in a pan with a little neutral oil, a pinch of pepper, a few dashes of Tabasco, and 1 teaspoon of honey, then remove from the oil and let cool. Cook the chestnuts (in the boil-in-the-bag bag) in a water bath for five minutes. Meanwhile, wash the lamb’s lettuce and spin it dry. Wash the apples and cut into small slices, but do not peel them. Mix the herbs, vinegar, oil, pepper, herb salt, and a little honey. Then, using a hand blender, puree with a few small pieces of apple and two chestnuts until frothy. Let the chestnuts cool slightly, then quarter them. Arrange the lamb’s lettuce on plates with the apple pieces, chestnuts, and caramelized shallots and drizzle with the dressing. I use organic produce for this salad.