When I started working I refused to spend any money on take-away lunches and convinced myself that all I needed was an apple a day (I did however eat a bowl of oats for breakfast and two helpings of whatever was for supper). So I kept a bag of Granny Smith’s in my drawer and fished one out around noon. This went on for about a year or two where after, thankfully, I started packing some cheese sarnies and yogurt to get me through the day.
Needless to say, I’m not really a fan of apples anymore. As they are very healthy and make a killer tart, I am now experimenting with different ways to keep the doctor away (I just had to give myself a pat on the shoulder for that one, I’m not always clever like that 😉 ). This salad is perfect for a lunch or to accompany a roast chicken for dinner. Oh, and I’m loving the honey and mustard salad dressing!
2 apples, quartered (I used Granny Smith)
200 g bacon, roughly chopped
Handful of mixed lettuce
Half a cucumber, sliced lengthwise
Handful of sugar snaps
3 celery sticks, chopped
Camembert or any other soft cheese to taste
2 tablespoons honey
1 tablespoon coarse mustard
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
2 tablespoons olive oil
- Place the apples in an ovenproof dish with the honey. Bake them for about 20 minutes in a 180 degree oven.
- While the apples are baking, fry the bacon in a pan. Set it aside and let it cool; you can do the same with the apples once they’re cooked.
- Place the lettuce in a salad bowl to form a bed for the rest of the ingredients.
- Arrange the cucumber, sugar snaps and celery on top of the lettuce and then add the bacon, apples and chunks of cheese.
- Mix the left-over honey in the apple dish with the mustard, lemon juice, balsamic vinegar and olive oil. Use this as for salad dressing when you’re ready to serve.