20 mins
Not Too Tricky
serves 8
Ingredients
1 pear
1 apple
1 frisee lettuce
1 round red chicory
1 handful of wild rocket
1 long red chicory
1 long white chicory
2 clementines
DRESSING
1 teaspoon English mustard
1 teaspoon wholegrain mustard
3 tablespoons olive oil
3 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
2 teaspoons runny honey
100g walnuts
Method
- To make the dressing, place the mustards in a large bowl, then gradually whisk in the olive oil, extra virgin olive oil, vinegar and honey until smooth. Crush in the walnuts and add a pinch of black pepper.
- Trim the pear and apple and finely slice into matchsticks, place in the base of the bowl and toss in the dressing.
- Roughly chop the frisee, trim and finely slice the round red chicory and add to the bowl with the rocket.
- Trim the long red and white chicory, cut in half, then separate into leaves, finely slice the stalk and add everything to the bowl.
- Peel the clementines and finely slice horizontally into rounds.
- Toss everything together and serve.
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