3 Granny Smith apples, cored and sliced
1 bunch radishes, thinly sliced
2 stalks celery, sliced
Large handful flat-leaf parsley
1 packet (20g) watercress
1 packet (100g) pecan nuts, toasted
½ cup (125ml) parmesan, shaved
2 tsp (10ml) Dijon mustard
1 Tbsp (15ml) mayonnaise
Juice of 1 lemon
⅓ cup (80ml) olive oil
Pinch salt and milled pepper
Toss apples, radishes and celery together.
Mix dressing ingredients together and pour over apple mixture.
When ready to serve, toss apple mixture with leaves and top with nuts and parmesan.