Buckwheat and Persimmon Salad

Serves 2

Ingredients

300g of buckwheat
100g sliced bacon
120g cooked chestnut
1 persimmon
dressing:
sel 
poivre
2 tbsp balsamic vingear
6 tbsp canola oil
1 tsp mustard

Method

In boil water cook the buckwheat until soft, drain it and leave on the side to cool down.
In pan, fry your bacon. Do the same with the chestnut for a couple of minutes.
Peel and dice the persimmon.

Make the dressing and mix everything together! Enjoy.