Ingredients
- 2 medium crisp apples (e.g. Pink Lady), thinly sliced (approx. 300g)
- 50g blue cheese, crumbled
- 35g (approx. ⅓ cup) walnuts, roughly chopped
- 60g (approx. 2 cups) mixed salad leaves – rocket, spinach, watercress
- 1tbsp pumpkin seeds
Dressing:
- 1tbsp extra virgin olive oil
- 1tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp pure maple syrup
- Salt and cracked black pepper, to taste
Method
- In a large bowl, gently toss the salad leaves, sliced apple, walnuts and pumpkin seeds.
- In a small bowl or jar, whisk together all dressing ingredients until smooth and emulsified.
- Drizzle the dressing over the salad and toss lightly to coat.
- Top with crumbled feta just before serving.
