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Crunchy Harvest Salad


  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tsp. Dijon mustard
  • Juice from half a lemon
  • 1/2 tsp. sugar
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 Gala apple, cored and thinly sliced
  • 2 cups of rocket, roughly torn
  • 1 medium fennel bulb, trimmed and thinly sliced (reserve a few fronds)
  • 1/2 cup walnuts, chopped


  1. In a large bowl, whisk together the apple cider vinegar and the next 7 ingredients. Add the sliced apple, fennel, a couple tablespoons of the fennel fronds and walnuts. Gently combine to coat with the dressing.
  2. You can serve this salad immediately or cover and chill for up to 1 day.

Download the recipe PDF here.

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