Fry lardons, adding some olive oil if needed. Remove and pat dry with a paper towel and retain fat for dressing.
Chop up chestnuts and add to the pan to dry fry. Add chopped lardons back.
Roast Brussels sprouts in the oven for 5 to 10 minutes if not using leftovers.
Crumble Dorset Blue Vinny.
Whisk eggs and season to taste.
Put your pan on low/medium heat and add your butter. When the butter begins to melt add your eggs and swirl butter through. The key to a good omelette is slow cooking.
Layer lardon and chestnut mixture, then chopped Brussels sprouts and crumbled Dorset Blue Vinny, and move your pan to cook the top of your omelette.
Flip and continue to cook for a few minutes to your desired firmness. Personally, I feel omelettes should always be a little runny.
Repeat for as many omelettes as required, or even better, have multiple omelette pans like a pro!
Add all your ingredients to a bowel to mix or a shaker. Mix and taste. Adjust to your liking as needed.
Thin slice red onion and warm with cherry tomatoes for a few minutes in a frying pan. Add the spinach and dry wilt, don’t fully cook, then plate and drizzle with warm dressing.