2 tbsp grain mustard
1 tbsp maple syrup (or 1 medjool date, pitted and puree with a little water in the blender)
Juice ½ lemon
Salt & pepper, to taste
½ fennel bulb, finely sliced
1 small red cabbage, finely shredded
2 oranges, cut into wedges
1 avocado, sliced into strips
Handful of spinach
½ cup cooked chickpeas
1. Place the mustard and maple syrup or pureed date into an airtight container. Squeeze in lemon juice and a pinch of salt and pepper. Seal with a lid and shake well.
2. Assemble the salad on a large platter and pour over the dressing. Lightly toss the salad and serve.