Forest Mushroom Salad with Lingonberry Vinaigrette

Ingredients

• 1 Red Onion
• 4 tbsp white wine vinegar
• iodized salt
• freshly ground black pepper
• 1 tbsp lingonberry jam (from jar)
• 4 tbsp cold-pressed olive oil
• 1 bunch chives
• 6 slices air-dried Serrano ham
• 1 head oak-leaf lettuce (or Lollo bianco)
• 200 g chanterelles
• 4 medium porcini mushrooms
• 200 g chestnuts
• 2 tbsp butter

Instructions

1. 1.

   Peel the onion and dice it very finely. Whisk vinegar, salt, pepper, and lingonberries together. Fold in oil. Slice chives into fine ribbons and stir them with the onion cubes into the vinaigrette.

2. 2.

   Pan-fry Serrano ham slices in a non-stick pan until crisp; remove from heat. Wash and drain the lettuce; tear leaves into bite‑sized pieces.

3. 3.

   Clean mushrooms, rinse briefly if needed or wipe off dirt with paper towel. Quarter or slice according to size. Heat butter in a pan, sauté mushrooms for about 2 minutes while turning, season. Arrange lettuce and mushrooms on a plate, top with ham slices, drizzle dressing over everything, and serve immediately.