Ingredients

• 1 spring onion (scallion), finely sliced
• 2 tablespoons white wine vinegar
• 4 tablespoons extra virgin olive oil
• 4 tablespoons crème fraîche
• 175 g (1 cup) roast chicken meat, shredded
• 2 pink grapefruits
• 3 handfuls mixed mizuna, lambs lettuce and English spinach leaves
• 8 walnuts, finely chopped

Preparation
Put the sliced spring onion, vinegar, olive oil and crème fraîche in a bowl and stir to combine. If too thick, add a little warm water. Add the shredded chicken meat and toss so as to coat the chicken pieces all over. Using a sharp knife, peel the grapefruit and remove the segments by slicing between each of the membranes. Arrange a bed of mixed salad leaves on the serving plate and top with the chicken. Scatter the grapefruit segments and walnuts over the top of the salad and season with a little sea salt and freshly ground black pepper.

Serves 4 (as a starter)