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Irresistible green salad with cheese hearts

Toasted cheese sandwiches are a comforting favourite and this take, as a heart-shaped accompaniment to salad, makes a impressive first-course option. Plus, you can make it all ahead of time.

Servings: Two

Ready time: 25 minutes

Green salad and cheese hearts

4 slices white bread

1 tablespoon butter, softened

1 teaspoon Dijon mustard

½ cup grated cheddar or other cheese

2 tablespoons grated apple

½ cup sliced radicchio

½ cup sliced Belgian endive

½ cup watercress leaves

½ cup Brussels sprout leaves

Pomegranate seeds

Dressing

1 tablespoon mayonnaise

½ teaspoon Dijon mustard

2 teaspoons lemon juice

2 tablespoons olive oil

Salt and freshly ground pepper

Method

Cut 3 two-inch hearts from each slice of bread (you’ll want 12 hearts total). Butter one side of each heart. Spread Dijon mustard on the non-buttered side. Divide cheese and apples and pile on top of the bread spread with mustard. Cover with second slice, buttered side up.

Heat a non-stick skillet over medium-low heat and fry sandwiches about 2 to 3 minutes per side using a spatula to compress slightly, or until bread is golden and cheese is melted.

Toss radicchio, Belgian endive, watercress leaves and Brussels sprout leaves in a bowl.

Combine mayonnaise, mustard, lemon juice and olive oil with a whisk. Season with salt and pepper.

Toss salad with dressing. Place on two plates and decorate with cheese hearts and pomegranate seeds.

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