Serves 10 as a starter.

What you need:
Dressing:
2 tablespoons walnut oil
1 tablespoon sherry
½ teaspoon grain mustard
2 tablespoons sherry vinegar
8 tablespoons sunflower oil
A little salt and freshly ground black pepper

Mix all ingredients. Lightly correct seasoning. The salad is a collection of all available ingredients in season.

For the salad:
1 head oakleaf lettuce
2 sticks rhubarb finely sliced
2oz walnuts chopped and toasted
2 radishes, sliced
1 apple quartered and sliced
6 strawberries, chopped
1 head small iceberg lettuce
2 oz green beans, cooked in bite size
3 tomatoes, halved, seeded and sliced
1 stick celery, sliced
1 kiwi halved and sliced

What you do:
Toss all the ingredients together in a large bowl. Dress just before serving.

Chef's Note: Cider or any fruit vinegar may be substituted for sherry vinegar.

Supplied by Colin O' Daly, Roly#s Bistro for the 1995 Happy Heart Eat Out campaign.