Wild mushroom salad

Method

1. First make the dressing. Mix together the cider vinegar, walnut oil and crème fraiche and season with salt and freshly ground pepper. Loosen with a little water if you prefer a thinner dressing.

2. Cut the mushrooms into roughly equal sized pieces.

3. Heat a frying pan with the olive oil and fry the mushrooms for a couple of minutes. You will be better to do this in batches so as to not overfill the pan, otherwise they will take longer to cook and become watery.

4. Add the apple slices and walnut halves, toss around to warm slightly. Season with salt and pepper, and scatter with the chopped parsley.

5. Place the chicory leaves and watercress in 4 serving bowls or plates and scatter over the pan-fried mushrooms, apples and walnuts. Drizzle over the dressing and serve straight away.

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Ingredients

750g assorted fresh wild mushrooms
1 tbsp Olive oil
2 Apples, Egremont Russet, cored and cut into thin slices
1 handful walnut halves
1 pinch salt and fresh ground black pepper
2 tbsp chopped parsley
3 heads Chicory, separated into leaves
1 bunch Watercress, torn into sprigs

For the dressing

1 tbsp Cider vinegar
2 tbsp Walnut oil
3 tbsp crème fraîche, low fat
1 pinch sea salt flakes and freshly ground black pepper

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