- Preparation Time : 20 mins | Cooking Time : 60 mins | Makes 2 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 2719.28 kcal |
| Total Fat | 62.55 g |
| Saturated Fat | 16.96 g |
| Sodium | 4976.75 mg |
| Dietary Fiber | 25.38 g |
| Sugars | 63.74 g |
| Protein | 93.1 g |
Ingredients List
- 150 grams young spinach
- 100 grams rocket
- 2 apples ideally a tart Apple™ cored & sliced
- 2 tsp lemon juice
- 2 sticks celery thinly sliced
- 100 grams seedless red grape halved
- 200 grams French chevre blanc sliced
- 50 grams pine nuts
- 8 thinly sliced French bread
- 1 garlic clove crushed
- 40 grams butter softened
- 4 tsp extra virgin olive oil
- 2 tsp white wine vinegar
- pinch of herbes de Provence dried
- 2 tbsp white vinegar
- pinch of salt & freshly ground black pepper
DIRECTIONS
-
Rinse the spinach leaves and rocket, drain thoroughly and share between 4 serving plates.
-
Toss the apple slices in lemon juice and arrange them on the salads with the celery and grapes. Cut the slices of Chevre in two, and arrange them on the salads.
-
Toast the pine nuts in a dry frying pan until light golden. Leave them to cool for a few moments, then sprinkle them over the salads.
-
Preheat the grill and toast one side of the French bread slices. Mix the garlic with the butter and spread over the untoasted sides of the bread. Toast the buttered sides until golden brown, cut into pieces, and serve on the salads.
-
Make the dressing by mixing together the olive oil, Maille Rosemary Honey Mustard, Provencal herbs and Maille cider vinegar with honey , seasoning with a pinch of salt and black pepper.
