Entertaining is easy with this colourful salad starring sweet apples, berries and crunchy nuts.
Ingredients
2 tablespoons roughly chopped pecans
2 tablespoons roughly chopped skinless hazelnuts
1/2 teaspoon chopped fresh thyme leaves
1 tablespoon maple syrup
2 tablespoons extra virgin olive oil
1 tablespoon white balsamic vinegar
1 tablespoon lemon juice
2 small red apples, halved, cored, sliced
80g mixed salad leaves
2 celery stalks, sliced
125g blueberries
125g raspberries
50g goat’s cheese, crumbled
Step 1
Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.
Step 2
Combine pecans, hazelnuts and thyme on prepared tray. Drizzle with maple syrup. Season with salt and pepper. Bake for 4 to 5 minutes or until golden and toasted. Remove from oven. Set aside to cool.
Step 3
Meanwhile, whisk oil, vinegar and lemon juice in a large bowl. Toss apple in 1 tablespoon of the dressing.
Step 4
Place salad leaves on a serving plate. Arrange apple, celery, blueberries and raspberries over salad leaves. Top with cheese and sprinkle with nut mixture. Drizzle with remaining dressing. Serve.
No comments: