Place the water, sugar and chestnuts in a saucepan, bring to the boil and allow the water to evaporate whilst boiling. Once all the water has evaporated, the sugar will begin to caramelise. Now, keeping a close eye on them, caramelise the chestnuts until golden.

Deglaze with the apple juice and simmer, covered, for 10–15 minutes until the chestnuts are soft.

Meanwhile, roast the hazelnuts in a frying pan without adding any fat.

Tear the salad into pieces. Cut the chicory in half lengthways, slice crossways into fine strips and place in a bowl with the leaf lettuce.

Quarter the apple, remove the core, slice the apple into thin slices, drizzle with lemon juice and add to the bowl.

Drain the cooked chestnuts and stir the remaining cooking liquid into the salad dressing.

Add the chestnuts and the dressing to the bowl with the salad and mix everything together well. Roughly chop the roasted hazelnuts and sprinkle them over the salad.