Mango, Avocado, Bocconcini and Radicchio Salad

Ingredients

• 60g / 2.1oz Macadamia nuts
• 2 quartered lengthways Baby cos lettuce
• 1/2 small
• cut into wedges Radicchio
• 90g / 3.2oz Baby rocket
• 1/2 sliced Avocado
• 4 torn Bocconcini cheese balls
• 1/2 diced Mango
• 1 tbsp small Mint leaves
• 2 tbsp small Basil leaves
• 1 1/2 tbsp Extra virgin olive oil
• 3 tsp Red wine vinegar
• 1 tsp Pure maple syrup
• 1 tsp Dijon mustard

Preparation

1. Toast 60g / 2.1oz macadamia nuts in a dry frying pan over medium-low heat, shaking the pan occasionally.
2. Remove from heat, transfer to a board, allow to cool, and roughly chop.
3. Arrange 2 baby cos lettuce (quartered lengthways), 1/2 small radicchio (cut into wedges), 90g / 3.2oz baby rocket, 1/2 sliced avocado, 4 torn bocconcini cheese balls, and 1/2 diced mango on a platter.
4. Sprinkle with 1 tbsp small mint leaves and 2 tbsp small basil leaves.
5. In a screw-top jar, combine 1 1/2 tbsp extra virgin olive oil, 3 tsp red wine vinegar, 1 tsp pure maple syrup, and 1 tsp Dijon mustard.
6. Shake to make the dressing.
7. Pour dressing over the salad just before serving.