South Tyrolean speck, apple, potato and walnut salad

Ingredients

For 1 serving

• Speck50 g
• Potatoes220 g
• Apple100 g
• Lamb's lettuce50 g
• Walnuts10 g
• Eggs1
• Mustard1 teaspoon
• Apple cider vinegar1 tablespoon
• Extra virgin olive oil6 g
• Chives3 g

Contains: nuts, eggs, mustard,

In season: October – March

Method

1. Bring a pan of water to the boil. Peel the potatoes and slice them about half a centimetre thick; cook them for 12 minutes, until tender but intact. Lower the egg into the same water and cook it for 8 minutes until hard-boiled; cool it in cold water and peel.
2. Meanwhile, cut the speck into strips and fry it in a dry pan over medium heat for 2 minutes, until crisp.
3. Whisk the oil with the cider vinegar and mustard. Wash and core the apple and slice it thinly; wash and dry the lamb's lettuce.
4. Dress the warm potatoes, lamb's lettuce and apple with the vinaigrette.
5. Finish with the speck, egg wedges, broken walnuts and snipped chives.