2 spoons of white vinegar, 4 Crottins de Chavignol, 250g mixed salad leaves, 8 large chestnuts, boiled, 6 spoons of extra-virgin olive oil, 8 slices of smoked bacon, salt, pepper, 1 shallot.
Peel and finely chop the shallot. Trim, wash and dry the salad leaves and put them in a salad bowl with the chopped shallot and the boiled chestnuts. Lay two slices of bacon at right angles to one another on a chopping board or work surface, place a crottin in the centre and fold the bacon strips around it so as to wrap it up well. Repeat for the three crottins and the 6 slices of bacon remaining. Make the dressing: beat a little salt in a small bowl with the vinegar, using a fork. Add the pepper and pour in the oil very slowly, beating all the time, to amalgamate the ingredients thoroughly. Cook the cheese and finish the dish. Gently heat the two spoons of oil remaining in a non-stick frying pan. Add the crottins wrapped in bacon and cook for about 3 minutes each side, when the bacon will be crispy and the cheeses golden. Season the salad with the dressing, toss well and distribute onto four individual plates. Lay one crottin on each plate of salad and serve immediately, accompanied by slices of hot crusty bread such as French-style loaves.