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

  1. In a small pot , bring the vinegar , sugar , cinnamon and cloves to the boil then immediately remove from the heat.
  2. Whisk in the Dijon mustard, sunflower and rapeseed oils, season and set aside.
  3. This can be done ahead of time as it keeps for 2 weeks in the fridge.
  4. 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.
  5. Mix the creme fraiche, grain mustard, a third of the chestnuts and honey into the celeriac. Then season and chill.
  6. When ready to serve put your leftover ham into the dressing along with the prunes and remaining chestnuts.  Then warm over a gentle heat.
  7. Divide the leaves into bowls then add the celeriac to each. Then spoon the dressing over the top and serve.