Apple, Endive, Ham and Pecan Salad
"Make the dressing up to five days ahead and store in an airtight jar in the fridge."
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
6
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)
-
For the dressing
- 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
- 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.
- 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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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
