Ingredients
2 crunchy green apples (Granny Smith are good)
Juice of one lemon
1 fennel bulb, finely sliced
1 handful radicchio leaves, roughly chopped
1/2 cup hazelnuts, toasted and roughly chopped
2 tbsp olive oil
6 slices prosciutto, torn up a bit
Directions
A fresh, crunchy and delicious little salad; this is great with roast chicken or just on its own for a light lunch.
Core the apples and slice into thin pieces (leave skin on). Toss with the lemon juice to stop them from turning brown. Toss with the fennel, raddichio and hazlenuts and add a drizzle of olive oil just to moisten things up a bit. Tip onto a nice serving platter, drape over the prosciutto and drizzle with Beerenberg Ranch Dressing
