Walnut, chestnut and pancetta salad recipe | Salad recipe | Gourmet Traveller recipe

Ingredients

• 400 gm fresh chestnuts
• ½ ficelle, cut into 5mm thick slices
• 1 clove of garlic, bruised
• 40 gm butter, melted
• 150 gm pancetta, finely chopped
• ½ tsp fennel seeds
• 100 gm walnut halves
• 1 celery heart, thinly sliced widthways
• 2 red or yellow witlof, trimmed and leaves separated
• 2 heads of baby endive, trimmed, washed, dried and torn
• ¼ cup walnut oil
• 1½ tbsp aged red wine vinegar