Make the dressing: Whisk together the dressing ingredients in a bowl and put to one side.
Toast the cashews: Place cashews in a frying pan over a medium heat. Toast
until browned on all sides. This takes about 3 - 4 minutes. Be careful to watch the nuts closely, as they turn from toasted to burnt very quickly.
Make the salad: Put the shallots, sugar snap peas, rocket, chilli, Wombok and herbs into a bowl. Quarter and core the apples (leaving the skins on. Cut into thin slices and add to the vegetables. Pour over the dressing and toss to combine.
To serve: Serve the salad immediately with the toasted cashews sprinkled on top.