- 1 T Dijon mustard
- 1 T apple cider vinegar
- ¼ cup olive oil
- ¼ cup apple juice
- Sea salt and freshly ground pepper, to taste
- ¼ cup mint
- 100 g homegrown lettuce or Woolworths living lettuce
- 25 g microherbs
- 50 g Parmesan
Combine the mustard and vinegar in a mortar and pestle. Transfer to a bowl, then slowly whisk in the olive oil. Add the apple juice and season to taste.
Just before serving, add the mint and crush into the dressing using the mortar and pestle.
Pour the dressing over the lettuce and microherbs and top with Parmesan.