Servings
2
Prep time
Cook time
Recipe
Ingredients
- 2 heads baby romaine lettuce
- 1 apple, thinly sliced
- 1 avocado, sliced
- ¼ cup pine nuts, toasted
- 2 tbsp currants
- 60g goat’s cheese
- Juice ½ lemon
- 2 tbsp olive oil
Method
- This salad is beautiful served on a large, flat platter. Scatter the baby romaine leaves onto the platter first. Top with the sliced apple and avocado. Scatter with pine nuts, currants and crumbled goat’s cheese.
- Before serving, squeeze the lemon juice across the salad and drizzle with olive oil.
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