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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.
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Finely chop the shallots, half the walnuts and thinly slice the cooked chestnuts. Set aside 1 to 2 whole chestnuts.
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Wash the lettuce and tear into bite-sized pieces. Cut the “Schüttelbrot” into small cubes.
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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.
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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.
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Top it off with the walnuts, broken pieces of Schüttelbrot and the remaining sliced chestnuts.
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For the finishing touches grate the last whole chestnut into flakes over the carpaccio.