250gm wild rocket leaves
2 crunchy red apples, sliced
75gm Parmigiano Reggiano shavings
1 tsp Dijon mustard
2 tbsps apple cider vinegar (ACV)
2 tbsps olive oil
Salt and Pepper
1) Make the dressing first by whisking the mustard, ACV, olive oil and then season to taste with salt and pepper.
2) Place the rocket leaves and apple slices in a salad bowl.
3) Add the dressing and toss to mix.
4) Top with Parmigiano Reggiano shavings and a dash of pepper.
5) Serve immediately.