Mixed leaf salad

Serves: 6

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Total Time: 10

Prep Time: 10

• A mixture of salad leaves (we used half a head of red chicory, a small bunch of lamb's lettuce, half a head of oak leaf lettuce and half a head of frisée lettuce)
• 25 gram(s) pinenuts
• for the dressing
• 3 tablespoon(s) olive oil
• 1 tablespoon(s) white wine vinegar
• 2 teaspoon(s) runny honey

Method

1. Wash leaves and dry on kitchen paper. Tear into bite-sized pieces and put into a large bowl.
2. Put the pinenuts into a frying pan (no need to add oil) and toast over a gentle heat. Shake the pan every now and then and watch them like a hawk so they don't burn. Whisk together the dressing ingredients and season to taste.
3. Toss leaves and pinenuts with the dressing and serve immediately.

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