Chestnut Tournedos on Hearty Autumn Greens

In bowl, soak chestnuts in 3 cups (750 mL) boiling water for 2 hours; drain. In saucepan, cover chestnuts with water and bring to boil; reduce heat to medium and simmer until tender, about 5 minutes. Drain.

In bowl of food processor, soak bread in milk; set aside.

In small skillet, heat 1 tsp (5 mL) of the oil over medium heat; fry mushroom, onion, carrot and salt until softened, about 5 minutes. Add wine; simmer until evaporated. Add to bread mixture along with chestnuts, orange rind and juice, thyme, pepper and egg; pulse until finely ground. Form into 24 patties about 2 inches (5 cm) thick. (Make-ahead: Cover and refrigerate for up to 8 hours.)

Hearty Autumn Greens: In small saucepan, bring apple cider to boil; boil until reduced to 2 tbsp (25 mL), about 5 minutes. Transfer to glass measuring cup; let cool. Add 2 tbsp (25 mL) of the walnuts, the olive oil, vinegar, walnut oil, salt and pepper; whisk until combined. (Make ahead: Cover and refrigerate for up to 24 hours.)

In large nonstick skillet, heat remaining oil over medium heat; fry patties, turning once, until golden, about 4 minutes.

Meanwhile, separate leaves of Belgian endives. On each plate, arrange 3 endive leaves, 3 pieces tomato, 3 slices cucumber and 3 chestnut tournedos.

In bowl, toss mixed greens with dressing; arrange in centre of each plate. Sprinkle with remaining walnuts.