The lamb's lettuce or salad leaves of your choice should accompany the apples rather than the other way round, so don't use too many leaves. This keeps the salad fresh and crunchy.
Method:
- Core the apples and cut them into batons about ½ cm square. You can cut them up to a couple of hours before serving and toss the apple batons in lemon juice so they are well coated, to avoid browning. If you cover the apples with cling film, make sure the film is directly touching the apples which will further help prevent browning.
- Prepare the dressing by combining all the ingredients in a glass, lidded jar and shaking to combine.
- Taste the dressing and adjust it by adding more of any of your favourite ingredients.
- When ready to serve, gently toss the apples together with the salad leaves and half of the pomegranate seeds and dressing. Pile them up in a dish and sprinkle with the remaining pomegranate seeds and dressing.
