A simple gourmet salad, guaranteed to impress with a surprising combination of apple, raspberry, honey, rocket and goat's cheese.


  • 1/2 cup (70g) whole hazelnuts
  • 100g fresh raspberries or frozen raspberries
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon Mustard
  • 2 teaspoons honey
  • 1/4 cup (60ml) olive oil
  • 3 Granny Smith apples, thinly sliced
  • 120g packet baby rocket leaves
  • 100g goat's cheese, crumbled


  1. Preheat oven to 180C.
  2. Scatter the hazelnuts evenly over a baking tray. Bake for 10 mins or until toasted. Set aside to cool. Place in a clean tea towel and rub to remove the skins. Coarsely chop.
  3. Use a fork to mash half the raspberries in a small bowl. Add the vinegar, mustard and honey. Whisk to combine. Add the oil and whisk to combine. Taste and season well with salt and pepper.
  4. Arrange the apple, rocket and remaining raspberries on a large serving platter. Sprinkle with the hazelnut and goat's cheese. Drizzle with the raspberry dressing.