• Mix the salad dressing and set aside.
  2 tsp EV olive oil, 2 tsp white wine vinegar, 1 pinch salt, 1 dash freshly ground black pepper, 2 tsp Dijon mustard
• Trim a tiny part of the end of each of the chicory heads off, leaving it intact. Halve all of them and sprinkle the salt all over.
  4 small chicory heads, ¼ tsp salt
• Heat 1 Tbsp of oil in a frying pan or griddle and brown the cut halves of the chicory for about 1 minute each side. You want a slightly charred look. Take them out when done. You may have to do this in 2 batches. This can also be done on the bbq.
  1 Tbsp EV olive oil
• While the chicory is charring, core and slice the apples into thin wedges and rub all over with the lime or lemon juice. Set aside.
  1 eating apple, 1 Tbsp lime or lemon juice
• Break up the walnuts slightly, not too large, not too small. I do this with my hands.
  30 g walnuts

Serve Up

• Place the chicory heads on 2 plates, followed by the apples.
• Scatter the walnuts all over.
• Drizzle the dressing generously on both plates.
• Finish off with the cheese, cress, chopped dill and some freshly ground black pepper.
  30 g parmesan, 1 Tbsp freshly chopped dill, freshly ground black pepper, 2 Tbsp cress