Ingredients
Method
- Make the dressing. Whisk all the ingredients together in a saucepan and warm over a low heat until the cranberries plump, about 5 minutes. Cool in the fridge.
- Make the salad. Toast the nuts in a dry frying pan over a medium heat until they are aromatic and start to darken. Do not let them burn; they can burn quickly if you walk away. Shred the lettuce and the cabbage, and core the apple, then cut it into bite-sized cubes.
- Serve. Toss the dressing with everything except the hardboiled eggs then divide the salad among four bowls. Top with the eggs and serve.
Notes
Optional. 4 hardboiled eggs, sliced with a slicer or chopped coarsely.