FEATURE RECIPE
Rocket, fennel, apple and Roquefort salad

Rocket, fennel, apple and Roquefort salad

Serves 20

Cooking Time Prep time 5 mins



4 bunches   rocket, stalks trimmed
6   baby fennel, thinly sliced
4   apples, cored and thinly sliced
250 gm   Roquefort, crumbled
Dressing
60 ml (¼ cup)   sherry vinegar
125 ml (½ cup)   extra-virgin olive oil


1 Combine rocket, fennel, apple and Roquefort in a large serving bowl.
2 For dressing, combine sherry vinegar and olive oil in a bowl, season with sea salt and freshly ground black pepper and whisk to combine. Pour over salad, toss lightly to combine and serve immediately.


RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Andy Harris and Vanessa Austin


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