We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
Shake up this delicious dressing, flavoured with honey and Dijon mustard, to drizzle over a bitter leaf salad with oranges and walnuts. It makes a vibrant light lunch or wonderful side dish. See method
of the reference intake Carbohydrate 13.1g Protein 5.1g Fibre 7g
Preheat the oven to gas 6, 200°C, fan 180°C Fan. Place the walnuts on a baking tray and toast in the oven for around 6-7 mins until fragrant and well browned. Set aside to cool, then roughly chop.
Meanwhile, use a serrated knife to peel the oranges (removing any pith) and segment over a large mixing bowl. Discard the membrane. Add the chicory leaves, watercress, rocket and fennel to the bowl.
In a small jug, whisk together the olive oil, white wine vinegar, honey and Dijon mustard along with some seasoning until well combined. Pour over the oranges and leaves in the bowl, tossing gently to coat.
Divide the salad between four shallow bowls and top with the toasted walnuts before serving.
Tip: Use caster sugar instead of honey to make this vegan.
See more Italian recipes
Before you comment please read our community guidelines.