For the pickle:
✤1/2 red onion, peeled & thinly sliced pole to pole into rings (~107g)
✤1/2 tbsp (6g) caster sugar
✤4 whole cloves
✤Pinch of salt
✤3 tbsp red wine vinegar
For the dressing:
✤1 tsp (5g) spicy mustard
✤1 tsp (7g) honey
✤1/4 cup high quality extra virgin olive oil
✤2 tbsp white wine vinegar
✤ salt & pepper, to taste
For the salad:
✤100g watercress, excess stalks removed
✤1 romaine lettuce, roughly sliced (~291g)
✤1 sweet apple, cored & cut into small chunks (~202g)
✤114g radish, sliced
✤131g cooked ham slices, torn into pieces
✤100g cheddar cheese, cut into strips with a veggie peeler
✤50g blue cheese, crumbled
❖For the pickled onion: put the red onion into a bowl and add the sugar, cloves, salt & vinegar. Toss well to mix and let sit while you prepare the salad, or up to 1 hour.
❖For the dressing: combine all ingredients and whisk vigorously to emulsify. Taste and adjust seasoning as necessary.
❖In a very large serving bowl, add all salad ingredients. Drain the pickled onion and add to salad. Pour over the dressing, tossing everything together well.
