⅓ cup walnuts
1 Tbsp maple syrup
100g mixed salad leaves
1 red radicchio, leaves torn
1 bunch watercress, leaves picked
1 avocado, seeded, sliced
2 yellow peaches, seeded, thickly sliced
¼ cup extra virgin olive oil
1 tsp Dijon mustard
2 Tbsp lemon juice
Sea-salt flakes and freshly ground black pepper, to season
In a frying pan over medium heat, toss walnuts for 1-2 minutes until lightly toasted. Drizzle with maple syrup. Transfer to a plate.
To make the dressing, whisk oil, mustard and juice together. Season.
On a serving platter, combine leaves, avocado, peach and walnuts. Toss with dressing. Serve.