3 tbsp olive oil
3 tbsp freshly squeezed lemon juice
1 garlic clove, peeled and halved
1 tsp dijon mustard
1 tsp honey
a small handful of freshly chopped parsley
1 bulb of fennel
300g peeled brussels sprouts, trimmed and very thinly sliced
1 red pepper, de-seeded and cut into thin strips
50g walnut halves
1 crisp eating apple, cored and chopped
1 clementine, divided into segments
- Place the oil, lemon juice, garlic, mustard and honey in a screwtop jar. Season and shake well to mix. Add the parsley and set aside to infuse (for at least 30 minutes)
- Cut the feathery fronds from the fennel and finely chop. Add to the salad dressing jar then finely slice the fennel into fine shreds.
- Place all the salad ingredients in a bowl and toss to mix. Remove the garlic from the dressing and shake again. Pour over the salad and toss again to coat. Serve immediately.