Baby Cos Salad with Apple and Fennel
Baby Cos Salad with shaved apple and fennel is a very pretty side dish.
Servings: 8 people
Ingredients
- 2 baby cos lettuces, their leaves separated and washed substitute with mixed leaves
- 1 red apple, washed and shaved transversely, through the core I used a Pink Lady apple
- 1 small fennel bulb, outer leaves discarded, washed and shave transversely
- 1/2 bunch chives, washed and cut finely with kitchen scissors
- 1/2 cup walnut halves substitute with toasted almonds or hazelnuts
- 50 g chevre (goat's cheese) with ash I used Meredith Dairy Jacquin Chevre Ash
Honey Dijon Dressing
- 1/4 cup olive oil
- 2 tbsp white wine vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- sea salt and freshly ground black pepper
Instructions
- Whisk all the dressing ingredients together in large bowl and toss the leaves and the chives in with the dressing.
- Pour the leaves out onto a large flat plate.
- Add the shaved apple and fennel, gently incorporating them within the leaves.
- Add chevre, again, incorporating it within the leaves.
- Sprinkle the walnuts over the top. Serve immediately.
Notes
The salad dressing can be made up to 3 days in advance. The salad is best made just before serving.