Shaved Salad with Prune Dressing

Preparation

minutes

Servings

persons

Nutrition

450

calories

Ingredients

For the dressing:
2 tbsp extra virgin olive oil
2 tbsp SUNSWEET Prune juice
1 tbsp fresh lemon juice
½ tsp mustard (grain or smooth)

For the salad:
1 large carrot, peeled and trimmed
1 sharp apple (such as Cox), peeled and cored
2 golden or red beets, trimmed
½ bulb of fennel, trimmed
1 handful nuts, roughly chopped (I used hazelnuts, but almonds, cashews or walnuts are good too)
1 large handful of mixed rocket or lambs lettuce
1 tbsp fresh parsley, finely chopped

Instructions

First make the dressing. Simply take all of the dressing ingredients, place in a jar, close and shake well. Set aside.
Take the apple and all of the vegetables (apart from the rocket / lambs lettuce) and slice them as thinly as you can. You can use a mandolin, but a vegetable peeler works equally well.
Place the green leaves in a wide, shallow serving bowl, and arrange the vegetable and apple slices on top.
Sprinkle over the nuts (and cheese, if using), then top with the chopped parsley.
Just before eating, drizzle with the dressing, toss gently, and serve immediately.