I really like this salad, especially when it’s not exactly salad season, makes a great starter, you could replace the Treviso with chickory, radicchio, endive or cos lettuce.
Serves 2/3
1 head Treviso, trim the base and break into leaves
50g walnuts, broken & toasted.
handful parmesan or vegan cheese, grated
Dressing
2 tablespoons sunflower oil
1 tablespoon olive oil
juice half a lemon
1 teaspoon maple syrup
1 teaspoon Dijon mustard
salt and black pepper
Place the leaves in a large bowl with the walnuts. Mix all the dressing ingredients well together. Add the dressing to the salad, mix well arrange on a serving plate and sprinkle with the cheese.
