Ingredients
Serves 6
- 100mls sherry vinegar or red wine vinegar
- 1 tbs golden brown sugar
- 1 cinnamon stick
- 2 cloves
- 1 tsp Dijon mustard
- 200mls sunflower oil
- 100mls rapeseed oil
- Salt and black pepper
- 1 small celeriac
- 250mls creme fraiche
- 1 tbs grain mustard
- 12 cooked chestnuts, crumbled
- A drizzle of honey
- 8 ready to eat prunes - halved (substitute raisins if you're scared)
- Some leftover ham, pulled into shreds.
- 2 handfuls of nice winter salad leaves, washed .
Method
- In a small pot , bring the vinegar , sugar , cinnamon and cloves to the boil then immediately remove from the heat.
- Whisk in the Dijon mustard, sunflower and rapeseed oils, season and set aside.
- This can be done ahead of time as it keeps for 2 weeks in the fridge.
- Peel the celeriac with a serrated knife and cut it into the smallest strips that you can, you could use the food processor if you like.
- Mix the creme fraiche, grain mustard, a third of the chestnuts and honey into the celeriac. Then season and chill.
- When ready to serve put your leftover ham into the dressing along with the prunes and remaining chestnuts. Then warm over a gentle heat.
- Divide the leaves into bowls then add the celeriac to each. Then spoon the dressing over the top and serve.
