Clementine and Walnut Salad

Ingredients

• rocket — 100g
• clementines, peeled and segmented — 3 units
• walnuts, halved — 60g
• extra virgin olive oil — 4 tbsp
• balsamic vinegar — 1 tbsp
• honey — 1 tsp
• sea salt — pinch

Method

1. 1

   Place the walnuts in a dry frying pan over medium heat and toast for 3-4 minutes until fragrant, being careful not to burn them. Remove from heat and set aside to cool.

2. 2

   In a small mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, and a pinch of salt to create the dressing.

3. 3

   Place the rocket in a large serving bowl.

4. 4

   Add the clementine segments and the toasted walnuts to the bowl.

5. 5

   Drizzle the dressing over the salad just before serving and toss gently to combine.