100 g walnut pieces
juice 2 - 3 lemons (minimum 120g juice)
25 g pure maple syrup
25 g extra virgin olive oil
2 tsp Dijon mustard
1 bunch kale, stem ends trimmed
2 apples (such as Fuji or Pink Lady)
3 slices prosciutto
Place walnuts onto a baking tray lined with baking paper and place into a cold oven set to 200°C. Toast for 10 minutes, remove from oven and cool.
- Place 30g of the walnuts into Thermomix bowl with lemon juice, maple syrup, oil and mustard. Blend 10 sec/speed 10. Remove all but 2 tbsp of the dressing from the Thermomix bowl and set aside. Place one-third of the cut kale into the Thermomix bowl and chop 3-4 sec/speed 5. Transfer to a large serving bowl. Repeat twice more, adding a few tablespoons dressing each time, until all the kale is chopped.
- Core and thinly slice the apples and add to the serving bowl. Toss so that the apple is coated well with the dressing (to prevent discolouration).
- Fry the prosciutto in a hot pan over medium heat for 3-4 minutes each side until crispy. Cool before crumbling over the top of the salad. Garnish with remaining toasted walnuts.