Little Gems with Apple, Toasted Walnuts, And Honey Lemon Vinaigrette

Serves 4

• 2 heads of little gem lettuce, leaves removed and torn into bite-size pieces

• 1 apple, cut into thin half-moon slices (I used Envy Apples from New Zealand)

• 2/3 cup toasted walnuts, roughly chopped

• Handful of fresh dill leaves stems removed

Honey Lemon Vinaigrette

• 1 lemon, juiced

• 1 tablespoon Manuka South Honey

• 2 tablespoons aged white balsamic vinaigrette

• 3–4 tablespoons extra virgin olive oil

• Sea salt

• Black pepper 

Instructions

First, make your vinaigrette. In a mason jar or tightly lidded container, add all of the vinaigrette ingredients. Shake to combine and set aside.

Assemble the salad in each individual bowl, layering the ingredients until everything is used up. Right before serving, drizzle the vinaigrette over each bowl.

*Recipe created in partnership with @tastenewzealand