Frisée Salad with Chestnuts and Bacon

Fresh, crisp, and bursting with flavour, this refreshing winter salad is a vibrant mix of colours, tastes and textures for a unique salad experience. The salad is delicious, easy and very adaptable. You can swap endive or escarole for the frisée lettuce, blue cheese or feta for Parmesan, pancetta for bacon, and candied walnuts or hazelnuts for chestnuts.


½ head Frisée lettuce leaves, washed and dried 6 slice Smoked bacon 200 g Cooked chestnuts, peeled 200 g Grapes, halved Parmigiano Reggiano, shaved	2 tbsp Olive oil 2 tbsp Walnut oil 1 tbsp Red wine vinegar 1 tsp Dijon mustard 1-2 tsp Maple syrup Sea salt Freshly ground black pepper

Wash the frisée lettuce and drain well. Break the leaves into bite-sized pieces.
Sauté bacon gently in a skillet over medium heat until it starts to render some fat. Cook until crisp, remove and drain on kitchen paper.
Mix together olive oil, walnut oil, mustard, maple syrup, salt and pepper until well blended.
Gently toss the frisée leaves, chestnuts and grapes with the dressing until everything is well coated. Place the salad in a serving platter. Top with crispy bacon and shave some Parmesan over.

5 comments:

Tom 2/2/26 13:13: ...Angie, you create such imaginative dishes and present them beautifully.
DEZMOND 2/2/26 13:25: Looks very frisch und colourful, you ate a lot of chestnutsen this winter. I had zuchiini, corn flour and red pepper glue frei pie for lunchen diesen Montag.
Anonymous 2/2/26 14:57: Yummy! -Christine cmlk79.blogspot.com
Bill 2/2/26 15:48: Nice and healthy.
Lola Martínez 2/2/26 16:40: Es una ensalada buenisima de la que me gusta todo. Es una pena que las castañas ya no se vean por aquí, me encantan.