• 25g butter
• 25g light brown sugar
• 1 teaspoon ground cinnamon
• 2 eating apples
• 25g pine nuts
• 100g bag mixed salad leaves
• A little vinaigrette dressing

Have ready 2 12-hole mini muffin tins lined with mini muffin paper cases.
Pre-heat the oven to 180 degrees C or gas mark 4.

1. Put the butter, sugar and cinnamon into a frying pan and heat gently until the butter has melted and the sugar dissolved.
2. Peel and core the apples and cut into chunky wedges (about 8 wedges per apple.)
3. Add the apple wedges and pine nuts to the frying pan and fry gently for about 5-6 minutes, turning the fruit just once. The apple pieces should be golden and softened but still intact.
4. Arrange the salad leaves on a serving dish and toss with a little vinaigrette dressing.
5. Carefully arrange the caramelised apple pieces and pine nuts over the leaves and serve immediately whilst the apple is still warm.

Serves 2

Cooks Note
If preferred replace the pine nuts with walnut pieces.