Preparation time: |
10 mins |
Cooking time: |
Nil |
Serves: |
4 |
A fresh, crunchy and delicious little salad; this is great with roast chicken or just on its own for a light lunch.
Core the apples and slice into thin pieces (leave skin on). Toss with the lemon juice to stop them from turning brown. Toss with the fennel, raddichio and hazlenuts and add a drizzle of olive oil just to moisten things up a bit. Tip onto a nice serving platter, drape over the prosciutto and drizzle with Beerenberg Gourmet Blue Cheese Dressing.