This warming winter salad makes a delicious Christmas starter and is perfect for catering to guests who follow vegetarian or gluten-free diets. Pairing hearty lentils, chicory, chestnuts and hazelnuts and drizzled with a delicious sherry vinegar dressing this easy Christmas recipe can be ready in no time.
- Combine the tarragon, maple syrup, sherry vinegar and 3 tbsp olive oil in a small bowl. Season well.
- Put the hazelnuts in a large frying pan over a medium heat. Toast, stirring often, for a few minutes until golden. Tip onto a plate to cool, then roughly chop.
- Wipe the pan out and return to a low-medium heat with the remaining oil. Add the sliced shallot and rosemary. Cook for 5 minutes, stirring frequently, then turn the heat up and add the chopped chestnuts and the port. Cook for a few minutes until the port reduces down to a glaze. Remove from the heat and add the lentils, half the hazelnuts and the tarragon dressing to the pan, folding through to mix thoroughly.
- Divide the warm mixture between the chicory leaves and scatter with the remaining chopped hazelnuts to serve.
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