Ingredients
- 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
Method
- 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.
- You can serve this salad immediately or cover and chill for up to 1 day.
Download the recipe PDF here.
