Apple, Endive, Ham and Pecan Salad

• 2 large apples, about 1lb in total, quartered, cored and sliced
• 1 fennel bulb, halved, centre core removed and thinly sliced
• 3 ounces pecan nuts
• 11 ounces cooked ham, cut into wide strips
• 1 head endive, divided into leaves
• parsley, to garnish (optional)
• 1 teaspoon clear honey
• 2 teaspoons Dijon mustard
• 3 tablespoons cider vinegar
• 9 tablespoons sunflower oil or 9 tablespoons vegetable oil
• 2 teaspoons poppy seeds (optional)
• salt & fresh ground pepper

1. To make the dressing, whisk together the honey, mustard and vinegar in a small bowl.
2. Season with salt and pepper.
3. Whisk in the oil, then the poppy seedss if using and set to one side.
4. Put the ingredients for the salad in a large bowl and toss in the dressing.
5. Check the seasoning and adjust if necessary.
6. Garnish with parsley if wished and serve immediately.

apples, fennel bulb, nuts, ham, endive, parsley, clear honey, mustard, cider vinegar, sunflower oil, poppy seeds, salt

Taken from www.food.com/recipe/apple-endive-ham-and-pecan-salad-420732 (may not work)