Lettuce, Chicory & Apple Salad with Poppy Seed Dressing

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 200g bag mixed crispy salad leaves
• 2 heads purple or white chicory, trimmed and separated into leaves
• 2 Delicious apples, cored and sliced
• 100g toasted walnuts, roughly chopped
• 150g cherry tomatoes, halved
• 5 tbsp vegetable oil
• 5 tbsp honey
• 5 tbsp lemon juice
• 1 small shallot, finely chopped
• 1 heaped tbsp Dijon mustard
• 1 tsp poppy seeds

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the vegetable oil, honey, lemon juice, chopped shallot, Dijon mustard and poppy seeds together in a large bowl for about 3 minutes until smooth and slightly thickened.

2. Add the sliced apples to the dressing and toss for about 2 minutes so they are well coated and less likely to brown.

3. Add the salad leaves, chicory leaves and halved cherry tomatoes to the bowl.

4. Scatter the chopped walnuts over the salad and toss gently for about 1 minute to combine everything evenly with the dressing.

5. Divide among plates or a serving platter and serve straight away.