Maple Griddled Ashmead's Kernel Apple, Fennel & Proscuitto Salad with Sourdough Croutons - Ainsley H

Ingredients

• 3 thick slices of sourdough bread or rustic loaf
• olive oil, for brushing and drizzling
• 1 clove of garlic, peeled and cut in half
• 2-3 Ashmead’s Kernel apples or pears, cut into wedges and cored (toss in lemon juice to prevent discolouration if needed)
• maple syrup, for drizzling
• 1 large bulb of fennel, fronds reserved, shaved thinly on a mandolin (toss in lemon juice to prevent discolouration)
• 20g rocket leaves
• 6-8 slices of prosciutto or Parma ham
• 80g blue cheese (Danish Blue, Roquefort, gorgonzola)
• flaky sea salt & freshly ground black pepper
• For the Dressing
• 3 tbsp extra virgin olive oil
• 1 tbsp sherry vinegar
• 1 small shallot, very finely chopped
• 1 tsp maple syrup