Chef Simon Wipf at Traiteur
‘I created this dish myself. It’s a great seasonal combination – fresh and flavoursome, and easy to make. When porcini mushrooms aren’t in season, you can use frozen or dried varieties. You’ll find fig vinegar in Waitrose, Carrefour or Galeries Lafayette, but you can also use apple vinegar.’
For the salad
200g mixed of salad leaves, including red chicory leaves
1 fresh pear
200g porcini mushrooms
40ml olive oil
10g shallots, finely diced
80g red grapes
For the dressing
10ml sweet grape vinegar
15ml fig vinegar
200ml grape seed oil
Salt and pepper to taste
1 To make the dressing, mix the fig and sweet grape vinegar with the honey. Slowly add the grape seed oil to the mixture. Finish with salt and pepper, and the juice of the lemon.
2 For the salad, cut the pear into very thin slices. Cut the grapes in half.
3 Roast the hazelnuts, walnuts and almonds in a dry pan, on a high temperature, for two to three minutes, until they take on a slightly brown colour, and then crush them roughly with a knife.
4 Add the olive oil to a pan, and pan-fry the mushrooms with the shallots for two to three minutes. Add salt and pepper to taste.
5 Mix together the salad leaves, pear, grapes and dressing and divide between four plates.
6 Place the mushrooms on top, while they are still hot. Finish with the roasted nuts and serve immediately.