8 celery sticks, thinly sliced
Β½ large cucumber, halved lengthways and sliced
1 bunch fresh dill, chopped
1 small fennel bulb, thinly sliced
1 Romaine lettuce, roughly torn
salt and freshly ground black pepper
200g/7oz mixed salad leaves, roughly torn
8 spring onions, thinly sliced
100g/3Β½oz rocket or watercress, roughly torn
1 tbsp Dijon mustard
1 tbsp balsamic vinegar
1 tbsp caster sugar
8 tbsp extra virgin olive oil
3 tbsp white wine vinegar