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1.
Remove the broccoli stalk and use it elsewhere.
2.
Cut the apple into thin strips, coarsely chop the toasted hazelnuts, finely chop the herbs, crumble the feta alternative with your fingers and cut the dates into cubes. Put everything into a large bowl.
3.
For the dressing, put the Dijon mustard, maple syrup and white balsamic into a small bowl and mix. Slowly drizzle in the olive oil while stirring until a creamy consistency forms.
4.
Season with salt and pepper.
5.
Pour the dressing over the salad and mix everything well.
