For the salad
- 1/2 radicchio, outer leaves removed, thinly sliced
- baby rocket leaves
- 1 bunch watercress, sprigs
- 1 fennel bulb, very thinly sliced
- 1-2 radishes, very thinly sliced
- 1 avocado, sliced
- 100g caster sugar
- 60ml water
- pinch dried chilli
- 200g pecans, toasted
- 40ml extra virgin olive oil
- 40ml grapeseed oil
- 2 tbs red wine vinegar
- 1tbs Dijon mustard
- 1tsp honey
For the Pecans
Preheat the oven to 200C
Spread the pecans on a baking paper-lined oven tray and toast in the oven for about 5 minutes.
Combine the sugar and water in a saucepan over low heat and stir until the sugar dissolves. Increase the heat to high, bring tot the boil and cook until a golden caramel.
Remove from the heat, add the warm walnuts and chilli, and stir until well coated.
Spread out onto the oven tray, then bake for 5 minutes or until golden. Set aside to cool completely, break into smaller clusters, and store in an airtight container.
For the dressing
Combine all the ingredients in a scewtop jar, shake well to combine.
To assemble the salad
Combine the salad leaves and toss with a little of the dressing. Transfer to a serving plate. Add the fennel, radish.
Lastly add with the avocado and pecans. Just as you are serving, drizzle with extra dressing.