Salad Base -
1 small bunch of watercress, rinsed and roughly chopped
1 handful of mixed greens (we used baby rocket & baby spinach)
2 x blood orange peeled and sliced horizontally into rings (or navel oranges)
1/2 fennel bulb sliced thinly with mandolin (reserve some fronds for topping if desired)
Salad Dressing -
1 tbsp of Mt. Elephant Hemp Oil
1 tbsp of apple cider vinegar
1 tbsp of Mt. Elephant Hemp Seeds
1 tsp of Dijon mustard
1 tsp of pure maple syrup
Combine all of the salad base ingredients in a bowl.
In a separate bowl or rug mix together your salad dressing until combined.
Sprinkle your salad with some extra Mt. Elephant Hemp Seeds and parmesan shavings
(or a sprinkle of vegan parmesan) and drizzle over your Hemp Oil dressing as desired, then enjoy.