Sort and wash the lettuce, then spin dry thoroughly. Arrange on a serving dish.
Shell the nuts and scatter them over the salad. In a bowl, emulsify the vinaigrette ingredients. Set aside.
Clean the ceps with a damp sponge and chop them. Clean the chanterelles similarly, leaving them whole.
Cut the pork belly slices in half. Pan-fry in a non-stick skillet until crispy and wavy. Add to the salad.
Retain the fat in the pan and quickly sauté the chestnuts. Keep warm.
Heat a drizzle of oil in a sauté pan until nearly smoking. Add both mushroom varieties and cook for 1-2 minutes, stirring constantly.
Season with salt and pepper, add walnut water, and stir until fully evaporated.
Dress the salad with vinaigrette. Top with chestnuts and mushrooms. Garnish with chervil sprigs and chopped chives.
Serve immediately.
