Sauerkraut apple salad

Pour all the ingredients for the dressing into a screw-top jar and mix well, set aside.

Roughly chop the walnuts and toast in a pan without fat for about 5 minutes, allow to cool.

Quarter the apple and remove the core. Slice or cut quarters or eighths into thin slices. Marinate in lemon juice to keep them from discolouring.

Cut the onion and the radicchio into fine rings or strips.

Mix the herb deluxe with the dressing in a large bowl with the radicchio, onions and drained apple slices. Fold in the walnuts and sprinkle some on top for decoration at the end.

Bon appetit!

For 2 people:

1 glass of SUUR Herb Deluxe

1 large crisp apple

1 small head of radicchio

1/2 red onion

1-2 handfuls of walnut kernels

For the dressing:

4 tbsp olive oil

1 tbsp lemon juice

1 tbsp apple cider vinegar

1 tbsp maple syrup

1 tsp medium hot or grainy mustard

Salt pepper

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