Apple, Endive, Ham and Pecan Salad

Make the dressing up to five days ahead and store in an airtight jar in the fridge.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 2  large apples, about 1lb in total, quartered, cored and sliced
• 1  fennel bulb, halved, centre core removed and thinly sliced
• 3  ounces pecan nuts
• 11  ounces cooked ham, cut into wide strips
• 1  head endive, divided into leaves
•  parsley, to garnish (optional)

• For the dressing

• 1  teaspoon clear honey
• 2  teaspoons Dijon mustard
• 3  tablespoons cider vinegar
• 9  tablespoons  sunflower oil or 9  tablespoons  vegetable oil
• 2  teaspoons poppy seeds (optional)
•  salt & fresh ground pepper

Directions

1. To make the dressing, whisk together the honey, mustard and vinegar in a small bowl. Season with salt and pepper. Whisk in the oil, then the poppy seedss if using and set to one side.
2. Put the ingredients for the salad in a large bowl and toss in the dressing. Check the seasoning and adjust if necessary. Garnish with parsley if wished and serve immediately.