Fresh chestnuts have a taste all their own, lending themselves well to a variety of dishes.
1 tsp butter
3/4 cup peeled, halved chestnuts
1/3 cup chicken broth
2 tbsp cider vinegar
1 tbsp honey
1 small clove garlic, minced
1/2 tsp each granulated sugar and Dijon mustard
Pinch each salt and pepper
3 tbsp extra virgin olive oil
6 cups chicory or other bitter lettuce, torn
1 pear, halved and thinly sliced
6 oz. Stilton or other blue-veined cheese
Step 1: Heat butter in a skillet over medium-high heat. Add the chestnuts and toss to coat in butter. Cook for two minutes. Add the broth, 1 tbsp of the vinegar and the honey. Reduce the heat to medium-low. Simmer, stirring occasionally, for eight to 10 minutes or until liquids are thickened and syrupy. Cool to room temperature.
Step 2: Whisk the remaining vinegar with the garlic, sugar, mustard, salt and pepper. Whisking, drizzle in the oil. Place the lettuce in a large bowl and drizzle with dressing. Toss and divide among six plates. Arrange pears on the plate. Spoon over chestnuts and garnish with cheese.
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