Autumn mushroom salad
- 250 g baby chestnut mushrooms
- 1 romaine lettuce
- small handful of toasted walnuts
- 1 apple
- 1 small bunch of grapes
- 2-3 tablespoons honey
- olive oil, salt and pepper
- balsamic vinegar (optional)
Season the mushrooms with salt and pepper and begin to fry in a hot pan. Drizzle over the honey and fry until caramelised.
Wash and shred the salad. Toast the walnuts in a hot pan without fat. Halve the grapes and thinly slice the apple.
Arrange the salad leaves on a plate and top with the mushrooms, fruits and nuts. Before serving, drizzle with sweet balsamic vinegar and olive oil.