Roasted Parsnip And Apple Salad

• 4 whole Medium Parsnips
• Salt And Pepper
• 2 Tablespoons Rapeseed Oil
• 4 whole Dessert Apples, Cut Into Eighths, Cores Removed
• 1-7/8 ounces, weight Lightly Toasted Pecans
• 4 whole Handfuls Of Salad Leaves
• _____
• FOR THE DRESSING:
• 1 clove Garlic, Crushed To A Paste
• 1 teaspoon English Mustard
• 2 teaspoons Clear Honey
• 1 Tablespoon Lemon Juice
• 4 Tablespoons Rapeseed Oil

1. Preheat the oven to 190u0b0C. Peel the parsnips, quarter them and remove the woody core if necessary, then chop them into roughly 2cm pieces.
2. Put the parsnips on a large roasting tray, scatter with some salt and pepper and toss with the oil. Roast for 10 minutes, then take them out of the oven, give them a stir, add the apple pieces and return to the oven for about 15 minutes until tender and golden brown.
3. Meanwhile make the dressing by whisking all the dressing ingredients together. Check the seasoning. (The whisking is important here, stirring just won't cut it.) Also lay some pecans on a baking tray and place under the broiler for a minute or two so they are lightly toasted.
4. When the parsnip and apple pieces are cooked, transfer them to a bowl and toss them in the dressing.
5. Arrange the salad leaves on plates, top with the warm, dressed parsnip and apple, then finish off with the toasted nuts.
6. Serve and devour immediately!

salt, rapeseed oil, dessert apples, pecans, handfuls of salad leaves, dressing, clove garlic, english mustard, clear honey, lemon juice, rapeseed oil

Taken from tastykitchen.com/recipes/salads/roasted-parsnip-and-apple-salad/ (may not work)