Step one:

First, make the dressing. Whisk together the oil, vinegar and honey in a small bowl or jug before seasoning with salt and pepper. Alternatively, place all the ingredients in a jar, tightly screw on lid and shake until the dressing is combined. Set aside.

Step two:

Wash and core the apples before thinly slicing and placing in a large bowl. Top and tail the fennel discarding of the tough root. Using a sharp knife or mandolin, thinly slice the fennel and add to the bowl along with the apple. 

Step three:

Pour the dressing over the apple and fennel before adding the rocket leaves. Using clean hands, gently toss all the ingredients together, coating in the dressing. 

Step four:

Place the tossed salad on a serving platter or in a bowl and scatter over the toasted walnuts. Crumble over the Applewood® cheese and finish with a crack of black pepper.

Cook’s Notes:

This salad works alongside simple crusty bread for lunch or make it more substantial with the addition of chicken or a vegetarian quiche.