Cheddar & Apple Salad
2 red apples, cored
150g Westminster Cheddar, crumbled
Baby salad leaves
25g pecan nuts, halved
4tsp natural yoghurt
2tsp grainy mustard
2tsp cider vinegar
1tsp runny honey
Slice the apples thinly into a bowl and mix with the crumbled cheese.
Mix the dressing ingredients together with a fork until smooth.
Arrange the salad leaves on individual serving plates and then carefully pile the cheese and apples on top.
Drizzle the dressing over the top and sprinkle over the pecan nuts.