Apple, Endive, Ham and Pecan Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Make the dressing up to five days ahead and store in an airtight jar in the fridge. Ingredients:
2 large apples, about 1lb in total, quartered, cored and sliced |
1 fennel bulb, halved, centre core removed and thinly sliced |
3 ounces pecan nuts |
11 ounces cooked ham, cut into wide strips |
1 head endive, divided into leaves |
parsley, to garnish (optional) |
1 teaspoon clear honey |
2 teaspoons dijon mustard |
3 tablespoons cider vinegar |
9 tablespoons sunflower oil or 9 tablespoons vegetable oil |
2 teaspoons poppy seeds (optional) |
salt & fresh ground pepper |
Directions:
1. To make the dressing, whisk together the honey, mustard and vinegar in a small bowl. Season with salt and pepper. Whisk in the oil, then the poppy seedss if using and set to one side.
2. Put the ingredients for the salad in a large bowl and toss in the dressing. Check the seasoning and adjust if necessary. Garnish with parsley if wished and serve immediately.
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