- serves 2 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 1 tsp Dijon mustard
- 2 tbsp apple cider vinegar
- ¼ cup (60 ml) extra virgin olive oil
- Salt and black pepper
- 120 g green salad leaves (mixed green oak lettuce and butter lettuce leaves)
- 1 Granny Smith apple
- 100 g good-quality blue cheese
- 100 g Epoisse, good-quality goat cheese (or other cheese of your choice)
- Sourdough baguette, to serve
Instructions
- In a small bowl or a jug, whisk together the mustard, vinegar, oil and a generous pinch of salt and pepper to make the salad dressing. Set aside.
- Pick through the salad leaves and trim any thick stems or browned leaves, then wash with cold water and spin dry with a salad spinner. Use a mandolin to thinly slice the apple, then transfer the salad leaves and apple to a large serving bowl. Pour over as much salad dressing as you’d like and toss gently to dress.
- Serve the green apple salad with a selection of cheeses and sliced sourdough baguette, to serve.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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