- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tsp wholegrain mustard
- 1 large red onion, very finely sliced
- 4 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 175g baby spinach
- 85g bag of watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 225g Cheshire cheese or Wensleydale cheese, cut into chunks
- 100g blanched almond, split in half
- crusty bread, to serve
Mix the oil and mustard in a large salad bowl with salt and black pepper to taste. Add the red onion, stir well and allow to marinate while you prepare the oranges. The onion will soften and release a rosy colour into the dressing.
Peel the oranges using a serrated knife and removing all the pith. Do this over the salad bowl so you catch all the juice. Segment the oranges with the knife to remove all the membrane, adding the segments to the bowl with the juice as you go.
Toss the spinach, watercress and chunks of cheese with the oranges and dressing until they’re all evenly coated.
Now dry fry the almonds in a heavy frying pan, stirring them frequently until they begin to toast lightly. Tip the nuts on to the salad while they’re still hot and serve immediately, with crusty bread to mop up the juices.