Ingredients
handful of shelled hazelnuts
vinaigrette
salt
freshly ground black pepper
1 tbsp Dijon mustard
150ml/5fl oz olive oil
50ml/2fl oz Balsamic vinegar
pinch of sugar
2-3 heads of chicory
1 red chicory, eg Treviso, radicchio
200g/7oz lamb's lettuce
100g prosciutto or other raw, cured ham, cut in thin strips

Copyright: Sue Style from Fruits of the Forest: Cooking with Wild Food published by Pavillion Books

Method
1. Toast the hazelnuts, either in a frying pan with a little oil or in a 200C/400F/Gas 6 oven.
2. They should get a little browned but be careful not to burn them. Rub off as much of the husks as you easily can and chop them roughly when cool enough to handle.
3. For the vinaigrette, mix all the ingredients together with a hand-held blender until emulsified. Remove the large outer leaves from the chicory and arrange them on plates, or a large plateau (keep the small inner leaves for another use). Separate the red chicory leaves and alternate them with the white chicory leaves.
4. Arrange the lamb's lettuce in the middle of the leaves. Sprinkle the salad with dressing.
5. Scatter strips of prosciutto and chopped hazelnuts over the salad.