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Ingredients.

  • 50g Walnut Pieces
  • 120ml Extra Virgin Olive Oil
  • 60ml Runny Honey
  • Tablespoon of Cider Vinegar
  • Freshly Ground Black Pepper
  • 100g Baby Spinach Leaves
  • 2 Seasonal British Eating Apples, such as Cox
  • 2 Sticks of Celery
  • 1 Avocado
  • 100g Wyke Farms Cheddar

Method.

  1. Sprinkle the spinach leaves onto a large serving plate. Slice the apples, celery and avocado and add to the spinach.
  2. Crumble the Cheddar over the salad.
  3. In a small frying pan, add all the dressing ingredients and warm through over a low heat. Do not boil or overheat as it will burn the oil-the dressing should be just warm.
  4. Pour it all over the salad and eat straight away.
Forks A Knife and a Spoon