Apple-Pear Salad with Tarragon Dressing

Ingredients

• 3 apples
• 2 pears
• 2 handfuls baby spinach
• 0.5 cucumber
• 3 spring onions
• 3 tbsp grape seed oil
• 2 tbsp Apple cider vinegar
• 1 tbsp Maple Syrup
• 1 tbsp mustard
• 3 stems tarragon
• Salt
• Pepper
• 40 g Hazelnuts

Instructions

1. 1.

   Wash, core, and slice apples and pears into wedges. Pat baby spinach dry with a kitchen towel. Clean cucumber and spring onions; slice cucumber into rounds and cut spring onions into thin rings. Combine all together.

2. 2.

   Whisk grape seed oil, apple cider vinegar, maple syrup, and mustard to make the dressing. Wash tarragon, shake dry, pluck leaves, finely chop, then mix into the dressing and season with salt and pepper.

3. 3.

   Roast hazelnuts in a dry pan over medium heat for 3 minutes until fragrant. Remove, let cool, then roughly chop. Toss salad mixture with the tarragon dressing and divide onto plates. Sprinkle roasted hazelnuts on top.