Dressing – 500 ml
ingredients
Salad
Dressing
directions
Make sure you give all your veg a good rinse.
Cut the English cucumber in half lengthwise. Leave the skin on – it adds loads of vitamins, great color and a nice crunch. Using a spoon, scoop out the seeds, and then cut the cucumber into thin, two-inch sticks.
Toss in your blanched green beans. I like to leave them whole.
Shave a handful of fennel.
Slice your blanched asparagus into thin, 2-inch sticks.
Add a handful of arugula, and a handful of nicoisse or frisse lettuce.
Finely slice a small handful of raw cabbage.
Peel off 8 endive leaves – toss them in as they are.
Slice half a Granny Smith apple into thin 2-inch sticks.
Season with a good pinch of salt and ground pepper.
Whisk the Dijon, maple syrup, red balsamic vinegar and canola oil together.
Season to taste.
Leftovers can be kept for a few days in a sealed jar in your fridge. Just be sure to give it a good shake before using.