for 4 people

Vinaigrette

2 tbsp	olive oil
1	red-skinned apple, cut into cubes
1	shallot, halved, cut into thin strips
1 tbsp	mustard seeds
3 tbsp	apple vinegar
1 tbsp	birnel (pear syrup)
4 sprig	thyme, leaves torn off
½ tsp	salt
a little	pepper

Salad

400 g	radicchio, cut into thin slices
100 g	cooked chestnuts (soft)
200 g	smoked trout filets, cut into pieces

How it's done

Vinaigrette

Heat the oil in a pan. Add the apple, shallot and mustard seeds, sauté for approx. 3 mins. Remove the pan from the heat. Add the vinegar and all the other ingredients up to and including the pepper, mix.

Salad

Arrange the radicchio and chestnuts on a platter. Drizzle the vinaigrette over, then arrange the trout on top.

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