Castelfranco with warm chestnuts, thyme and prosciutto

Preparation

1. Method

   Step 1

   In a small saucepan, warm the olive oil, then add 6 of the lemon thyme sprigs. The oil should only just be warm; you should still be able to touch it and the thyme shouldn’t sizzle when you place it in the pan. Add the chestnuts and leave to poach and soften over a low heat for a few minutes. Taste them: if they are dry and starchy, they need longer, but if they’re soft and creamy, they’re done.

   Step 2

   Cut the base core off the castelfranco, which should allow you to separate the leaves. Wash and set aside, covered with a damp cloth, until you’re ready to serve.

   Step 3

   Next, make the vinaigrette. In a bowl, combine the vinegars and diced shallot and add 1tsp salt. Mix well and allow to marinate for at least 15 minutes. Next, add the honey and stir using a whisk while you slowly drizzle in the olive oil. Because of the shallot, this dressing is only good for one day. You can strain out the shallot and reserve the leftover vinaigrette, but it is really never as good as when it’s fresh.

   Step 4

   To assemble, arrange the ricotta on four plates or one big platter. Toss your castelfranco leaves with some vinaigrette and a pinch of salt. How much vinaigrette you use depends on how you like your salad. I would add a little at first, then just taste until it is to your liking. You don’t want the leaves to be too acidic; the savouri-ness of the chestnuts and prosciutto needs to shine through.

   Step 5

   Drop the leaves onto the ricotta, then place your chestnuts in and around the leaves. Drizzle the balsamic over the whole thing and sprinkle over a good pinch of salt and a few twists of black pepper. Finish with the prosciutto and a sprinkle of thyme leaves. Strain the olive oil through a fine-mesh sieve and chill in an airtight container to make this dish again, or to add to dressings.