Ingredients:
Serves 6

• 1 Endive
• 1 Radicchio
• 2 Baby Cos
• 6 slices Phillippa’s bread, 110g without crust (Phillippa’s Toscano or Organic)
• 1 cup shaved parmesan or pecorino cheese
• 12 large basil leaves (or 20 Spearmint leaves)
• ¼ cup chopped chives
• ⅓ cup Phillippa’s Honey Mustard dressing
• 1 ½ tabs strong honey
• Olive oil for croutons
• Salt and pepper
  

Method:

1. Slice a thin piece from the base of the cores, then cut each lettuce into 6-8 thin wedges. Group into colours and lay on a shallow platter.
2. Make the croutons by roughly chopping bread slices into small dice, season with salt and pepper and either shallow fry or toss in olive oil and bake in the 170c oven for 8-10 minutes, until lightly coloured but not too dry.
3. Sprinkle over the wedges, first the croutons, the parmesan, then the herbs.
4. Just before serving, drizzle over the dressing and finally the honey evenly over the top.