1.Chop the iceberg lettuce into bite sized square pieces.
2.Chop the tomatoes and the red apple longitudinally.
3.Slice the cucumber in thin round discs.
4.Slice the carrot thin diagonally.
5.Squeeze in the lemon on the apple pieces so that they do not go brown.
FOR THE DRESSING
6.In a medium glass mixing bowl, add the shallots.
7.Pour in the honey, mustard and the vinegar.
8.Season with salt and pepper to taste and mix it in.
9.Start to whisk it along with a slow drizzle of the canola oil to emulsify it. Work on it until you get a thick creamy dressing.
FOR THE SALAD
10.In a large glass bowl, drop the chopped lettuce.
11.Add the sliced tomatoes and the sliced red apple.
12.Arrange the cucumber along the sides of the bowl.
13.Drop in the carrots in the bowl too.
14.Whisk the dressing and drizzle it on top. Sprinkle the sesame seeds and thinly sliced parsley on top and serve.