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FENNEL AND CHESTNUT SALAD WITH A HONEY DRESSING

serves 4

FOR THE DRESSING

2 tbsp chestnut honey
1 tsp Dijon mustard
2 tbsp lemon juice
6 tbsp olive oil

FOR THE SALAD

2 tbsp walnut halves
2 fennel bulbs, trimmed and halved, any fronds chopped and reserved
2 tbsp olive oil
180g cooked chestnuts (vacuum-packed is fine), roughly chopped
½ tsp dried chilli flakes
1 tbsp chestnut honey
Large handful of rocket leaves 120g Caerphilly cheese, shaved

1 To make the dressing, whisk the honey, mustard and lemon juice together with a twist each