Summary

Ingredients

• 1 cup purslane (Postelein)
• 1 ½ m. Apples, sweet and sour, crispy
• 1 packet chestnut (s), pre-cooked
• 1 large shallot (s)
• 1 tablespoon herbs (8 herb mix, frozen)
• 3 tablespoon balsamic vinegar
• 4 tablespoon oil
• 1 teaspoon honey
• 0.5 teaspoon ½ herbal salt
• 0.5 teaspoon ½ salt and pepper, more colorful
• some Tabasco (some splashes)

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Instructions

1. Halve the shallot and cut into half rings. Then fry in a pan with a little tasteless oil, a pinch of pepper, a few splashes of Tabasco and 1 teaspoon of honey, then remove from the oil and let it cool. Cook the chestnuts (in the boiling bag) in a water bath for five minutes.
2. In the meantime, wash the linen and spin dry. Wash the apples and cut into small slices, but do not peel them.
3. Mix the herbs, vinegar, oil, pepper, herb salt and a little honey. Then puree with a hand blender with a few small apple pieces and two chestnuts.
4. Let the chestnuts cool slightly and then quarter. Arrange the Postelein with apple pieces, chestnuts and the caramelized shallots on plates and pour the dressing over them.
5. I use organic products for this salad.