Chicory salad with chestnuts and crispy cheese tuilles

Preparation: 30 minutes

Ingredients (4 people):

100 g of bacon without rind;
2 tablespoons of oil;
200 g of frozen chestnuts;
150 g of grated parmesan cheese;
150 g of clean chicory;
100 g of cherry tomatoes;
1 chive bunch

For the sauce:

1 teaspoon of mustard;
3 tablespoons of balsamic vinegar;
1 dl of olive oil;
1 coffee spoon vatel’s sea salt special salads

1 – cut the bacon into small pieces and brown them in a frying pan, without adding fat, until they are golden brown. Remove them and reserve them warm.
2 – in the same frying pan, place the olive oil and the previously thawed chestnuts. Cook over a low heat for 15 minutes, stirring occasionally. Reserve.
3 – in a non-stick frying pan, place a small, bottomless pan and place some of the grated cheese inside. Bring to a low heat, cook, remove the pan and cook on the other side. Remove and repeat the operation until the cheese is finished.
4 – prepare the sauce: mix the mustard with the vinegar and drizzle the oil stirring constantly. Add vatel’s sea salt special salads and mix well.
5 – add the chicory to the sauce, mix well and place in a salad bowl. Add the warm chestnuts and bacon, as well as the halved cherry tomatoes and the cheese tuilles. Sprinkle with the chopped chives and serve.