Winter has finally arrived here at Chateau Perroterie, strong winds and rain, its time for big roaring fires, and hearty salads…….. yes you read right, salad, it’s fast approaching the period of excess, rich foods, and copious amounts of alcohol. So John & I have decided we would move into cruise control and eat large salads till the festival season arrives.

Tonight the salad I created was a bowl of baby gems & Mache leaves, salmon cooked in butter and olive oil, then flaked, sliced cooked new potatoes, slithers of Serrano ham, sliced green olives, julienne carrots, the dressing was a blend of mayonnaise, crème fraiche or natural yoghurt, sugar, Dijon mustard, lemon juice, capers, thinned down with olive oil. I whizzed it all in a blender, but you can use a clean jam jar, taste and add seasonings if necessary. The dressing will keep in the fridge for 2-3 days. Serve with crusty bread, and a glass of chilled white Sauvignon blanc, www.domainedelaulan.com . Yes just a simple salad!!!!!!