Sort and wash the lettuce. Wring it well. Arrange it on a dish.
Shell the walnuts, arrange them on the salad. Emulsify all the ingredients for the vinaigrette in a bowl. book it all.
Clean the ceps with a damp sponge, chop them. Clean the chanterelles in the same way, leave them whole.
Divide the belly slices in half. dry-fry them in a non-stick skillet until they are wavy and crispy. add them to the walnut salad.
Leave the fat in the pan, sauté the chestnuts fairly quickly. Keep them warm.
Pour a drizzle of oil into a sauté pan. When this oil is almost smoking, throw in both varieties of mushrooms. Cook them for 1 to 2 minutes, stirring constantly.
Salt, pepper from the mill, pour the walnut water. Stir until completely evaporated.
Dress the salad immediately with its vinaigrette. Add chestnuts and mushrooms. Decorate with sprigs of chervil and chopped chives.
Serve immediately.
