Ingredients
- 50 g walnut pieces
- 3 oranges
- 270 g pack chicory (leaves picked (larger ones can be halved))
- 85 g bag watercress
- 60 g bag wild rocket
- 1 fennel (trimmed and very thinly sliced)
- 4 tbsp Napolina olive oil
- 1 tbsp white wine vinegar
- ½ tsp clear honey or caster sugar (optional)
- 1 tsp Dijon mustard
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