Ingredients
8oz / 250g fennel, finely sliced
2 pears, cored and sliced
8oz / 250g seedless grapes, halved
2 oranges, peeled and segmented
4oz / 125g walnuts, roughly chopped
For the dressing:
1tbsp walnut oil
2tbsp olive oil
1tbsp white wine vinegar
1tsp honey
1tsp concentrated apple juice
1tsp ready made grain mustard
salt and pepper
1 lollo rosso lettuce
Method
1. Prepare the fennel, pears, grapes and oranges. Mix together in a large
bowl.
Toast the walnuts for 5-7 minutes in a hot oven, 200°C/400°F/gas
mark 6.
2. Allow to cool, reserve a few as garnish, then mix the rest with
the salad ingredients.
3. Mix the dressing together in a jar and shake well. Season to taste.
Toss the dressing into the salad.
4. Separate the leaves of the lollo rosso and line a bowl.
Fill with the salad and garnish with the remaining walnuts.
|
