Half the grapes and scoop out the pulp with a lemon baller. Of course, you can use the grapes also with skin, if you prefer.
Finely chop the shallots, half the walnuts and thinly slice the cooked chestnuts. Set aside 1 to 2 whole chestnuts.
Wash the lettuce and tear into bite-sized pieces. Cut the “Schüttelbrot” into small cubes.
Combine the grape vinegar, walnut oil and some apple juice in a bowl and whisk to combine. Season with salt and pepper to the taste. Add the shallots, 2/3 of the sliced chestnuts and the skinned grapes to the vinaigrette and allow to marinate.
Arrange the Fine Loin Light on 2-4 plates (depending on the planned serving size) and cover with lettuce. Drizzle the vinaigrette over the lettuce with a spoon and distribute the marinated grapes and chestnuts pieces evenly.
Top it off with the walnuts, broken pieces of Schüttelbrot and the remaining sliced chestnuts.
For the finishing touches grate the last whole chestnut into flakes over the carpaccio.
Our Chefs suggestion: Serve it as a starter!
Our Carppaccio - try it with this Step-by-Step Video
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