Ingredients
For the dressing
1 tbsp wholegrain mustard
1 tbsp clear honey
3 tbsp olive oil
1 tbsp white wine vinegar
salt and freshly ground black pepper
For the salad
1 oakleaf lettuce, heart only
50g/1¾oz lamb's lettuce
5 almond-stuffed green olives
75g/2¾oz Brie, cubed
50g/1¾oz sun-dried tomatoes in oil, drained
100g/3½oz artichokes in oil, drained, reserving the oil
For the croûtes
2 slices baguette
1 tbsp balsamic onion marmalade (from a jar)
Method
1. For the dressing, place all of the dressing ingredients into a bowl and whisk to combine.
2. For the salad, combine the washed lettuce leaves, the chopped olives, cheese and sun-dried tomatoes in a large bowl.
3. In a frying pan, fry the artichokes in a little of their oil until they start to colour. Add to the salad. Dress the salad and stir to combine all the ingredients.
4. For the croûtes, fry the slices of baguette in the remaining artichoke oil until golden. Carefully remove the croûtes from the pan and spread with the onion marmalade.
5. To serve, pile the salad in the middle of a plate and arrange the croûtes on the side.
