Heat oven to 200C/fan 180C/gas 6.
Toss the bread with the olive oil in a small
roasting tin. Season with salt and pepper,
spread out over a single layer, then bake for
12-15 mins until the bread is browned and
crisp. Tip onto a plate lined with kitchen
paper, then leave to cool.
For the dressing, mix the onion with the
vinegar in a small bowl, then leave for 10 mins.
Combine the mustard and oil, season with
salt and pepper, then whisk until slightly
thickened. Stir into the onions, then set aside.
Tip the lettuce into a large bowl. Add the
chestnuts to the bowl with the beetroot.
Heat a non-stick pan, add the ham, then fry
quickly on each side until crisp. Just before
serving, thinly slice the apple, then add to the
bowl with the croutons. Add the dressing,
then toss everything together until glistening.
Pile onto 4 or 6 plates and set 2 pieces of
ham on top of each.