Strawberry & Red Witlof Salad With Honey-Mustard Dressing - Cuisine Magazine - From New Zealand to t
A stunner of a salad, for Christmas or any al fresco lunch or dinner. Once dressed, serve immediately, as the ingredients are fragile and its best served vibran
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Ingredients
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon red wine vinegar
- ¼ cup olive oil
- salt
- pepper
- 2 tablespoons nigella seeds
- 2 heads red witlof
- ½ telegraph cucumber, sliced into 2-3mm slices
- 300g strawberries, hulled, quartered
- 20g picked French tarragon leaves (use Russian tarragon as a substitute)
- 100g feta, roughly crumbled
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