Curtis Stone teams red and green apples with crunchy celery, walnuts and a honey dressing to make a tasty salad to serve with pork and chicken.
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In a medium bowl, whisk vinegar and honey to blend. While whisking, slowly add combined oil in a thin stream to blend completely. Season vinaigrette with salt.
Just before serving, use a mandolin or vegetable slicer to thinly slice the apples, avoiding and discarding cores.
Arrange apple slices, celery, walnut and tarragon onto centre of 8 plates, alternating between types of apples. Top with celery leaves, if using.
Using a vegetable peeler, shave manchego over salads. Drizzle salads with the vinaigrette and season with salt. Serve immediately.
Arrange apple slices, celery, walnut and tarragon onto centre of 8plates, alternating between types of apples. Top with celery leaves, if using.
Energy: 904kJ/216 Cals (10%)
Protein: 4g (8%)
Fat: 36g (51%)
Sat fat: 16g (23%)
Carb: 12g (4%)
Sugar: 11g (12%)
Fibre: 3g (10%)
Sodium: 145mg (7%)