Lamb's Lettuce Salad with Persimmon, Macadamia and Chicken

Lamb's lettuce, also known as corn salad or mâche, has a distinctive, tangy, nutty flavour and soft texture. It is delicious in salads or soups. This beautiful winter green is packed with water and beta-caroten. It is best during the months of early summer through to autumn, but will grow well into early winter. Named after its resemblance in shape and size to lamb's tongue.

Salad	Dijon Vinaigrette
2 medium Soft boiled eggs, peeled and halved 2 Ripe yet firm persimmons, peeled and sliced 80 g Lamb's lettuce (you can use baby spinach or watercress) 150 g Grilled chicken leftover, sliced 50 g Macadamia nuts, roasted and salted 50 g Dried cranberries	45 ml Olive oil 15 ml Macadamia oil 40 ml Apple cider vinegar 1-2 tsp Dijon mustard Sea salt Fresh ground peppers

Bring a medium saucepan of water to the boil over high heat. Boil the eggs for 5 minutes, then transfer to a bowl of iced water to cool completely. Peel the eggs and cut in half.
Peel and slice persimmons. Arrange lamb's lettuce and persimmon slices on serving plates. Top with sliced chicken, macadamia nuts, cranberries and egg halves.
Place everything for the dressing in a jar and shake vigorously to emulsify the dressing. Drizzle over the salad, toss and serve immediately.