Ingredients

• 175g mixed leaf (we used rocket, watercress and spinach)
• 1 large or 2 small fennel bulbs, thinly sliced
• 1 apple, halved and thinly sliced
• 2 tbsp chopped dill
For the dressing...
• finely grated zest ½ orange, plus 1 ½ tbsp juice
• 3 tbsp extra virgin olive oil
• drizzle of clear honey
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 2 tsp poppy seed

Instructions

1. Mix all the ingredients for the dressing together with some seasoning. Combine the salad leaves, fennel, apple and dill in a large bowl. Just before serving, pour over the dressing and toss together.