Green Salad with Blueberries and Honey-Oregano Dressing

The dressing is the whole point of this salad. It is a French honey mustard vinaigrette given a Greek accent with Cretan extra virgin olive oil, thyme honey and organic oregano, whisked until thick and creamy. Make a jar on Sunday and your salads are sorted for the week.

Serves 4 as a side - 10 minutes

Ingredients

• 1 head butter lettuce or 2 little gem lettuces, leaves separated
• 1 small radicchio, leaves torn
• 1 cucumber, shaved into ribbons with a peeler
• 125g blueberries
• 40g walnuts, toasted and roughly chopped

For the dressing

• 5 tbsp APSOGO Extra Virgin Olive Oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• 1 tsp APSOGO Organic Greek Thyme Honey
• 1/2 tsp APSOGO Organic Greek Oregano
• 1/4 tsp APSOGO Greek Sea Salt Blossom
• Black pepper

Method

1. Arrange the lettuce, radicchio and cucumber ribbons in a wide bowl. Scatter over the blueberries.
2. In a small bowl, whisk the lemon juice, mustard, honey, oregano (crumbled between your fingers), salt and pepper.
3. Slowly pour in the olive oil while whisking until the dressing is thick and creamy.
4. Pour the dressing over the salad just before serving and finish with the toasted walnuts and a grind of black pepper.

Tip

The dressing keeps for a week in a jar in the fridge. Shake before using.

All the APSOGO ingredients in this recipe are available at apsogo.com.