French chicory and apple salad

Method

1. Cut the chicory heads in half, take off the outside leaves, then quarter the inside bulb. Arrange the leaves and bulbs on serving plates.

2. Quarter and core the apples, then thinly slice and arrange on top of the chicory. Crumble the cheese over the leaves, along with the walnuts.

3. Make a quick dressing by whisking together the mustard and both oils in a small bowl. Season with freshly ground black pepper and a little salt. Drizzle over the salad to serve.