A punchy Golden Heat vinaigrette over crisp leaves, apple, cheddar and toasted walnuts. The dressing keeps a week in the fridge.
Serves: 4 as a side | Prep: 10 min
Ingredients
- 2 tbsp The Flavorsmith Golden Heat Hot Honey Mustard
- 2 tbsp apple cider vinegar
- ¼ cup extra virgin olive oil
- Salt and pepper
- 150 g mixed salad leaves
- 1 crisp apple, thinly sliced
- 60 g aged cheddar, shaved
- ⅓ cup walnuts, toasted
Method
- Shake the Golden Heat, vinegar, olive oil and a pinch of salt and pepper in a jar until creamy.
- Toss the leaves and apple with just enough dressing to coat.
- Top with the cheddar and walnuts, and serve the rest of the dressing on the side.
Chef's tip: The mustard in Golden Heat emulsifies the dressing, so it stays creamy without separating.