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- 100ml sherry vinegar or red wine vinegar
- 1tbsp golden brown sugar
- 1 cinnamon stick
- 2 cloves
- 1tsp Dijon mustard
- 200ml sunflower oil
- 100ml rapeseed oil
- Salt and black pepper
- 1 small celeriac
- 250ml crème fraiche
- 1tbsp grain mustard
- 12 cooked chestnuts, crumbled
- A drizzle of honey
- 8 ready-to eat-prunes, halved (substitute raisins if you prefer)
- Some leftover ham, pulled into shreds.
- 2 handfuls of nice winter salad leaves, washed
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, then season and set aside. This can be done ahead of time as it keeps for two weeks in the fridge.
3 Peel the celeriac with a serrated knife and cut it into the smallest strips that you can, use a food processor for this if you like.
4 Mix the crème fraiche, grain mustard, a third of the chestnuts and the honey into the celeriac. Season and chill.
5 When you're ready to serve, put the leftover ham into the dressing along with the prunes and remaining chestnuts, then warm this up over a gentle heat.
6 Divide the leaves into bowls then add the celeriac to each. Spoon the dressing over the top and serve.
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