Oakleaf Salad with Feta, Blackberries and Apricots

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Mild, sweet and delicate oakleaf lettuce pairs wonderfully with slightly bitter radicchio, salty Feta, juicy fruits and paprika cashews in this easy healthy salad. Substitute lollo rosso for red oak leaf lettuce and leave out Feta or use some smoked tofu instead if you want to keep it vegan.

Salad	Dressing
1 small head Red Oakleaf lettuce 1/3 head Radicchio lettuce 100 g Feta cheese, cubed 3 Apricots, stoned and cut into wedges 150 g Blackberries Red basil leaves Olive herb 60 g Paprika cashew nuts	2 tbsp Olive oil 1 tbsp White balsamic vinegar Sea salt Freshly milled black pepper

Arrange the salad leaves on serving plates and top with feta cubes, apricot wedges, blackberries, herbs and scatter the paprika cashew nuts over.
For the dressing, mix white balsamic vinegar, mustard, salt, pepper and olive oil. Toss gently and serve.

Oakleaf Salad with Feta, Blackberries and Apricots

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