Treviso salad with toasted walnuts

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


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.