The dressing is enough for four and will keep in the fridge for several days.

　　

Ingredients

Per Person

a quarter of a red cabbage

　　half a medium bulb of fennel

　　a russet apple

　　a little lemon juice

　　a medium carrot

　　blue cheese, such as Harborne, Cashel, or Beenleigh – 5 ounces (150g)

　　walnuts – a handful

　　a rib of celery

　　

For the Dressing

mild red wine vinegar – 2 tablespoons

　　smooth Dijon mustard – 2 teaspoons

　　peanut oil – 3 tablespoons

　　walnut oil – 2 tablespoons

　　a pinch of superfine sugar

　　

Step 1

Shred the cabbage and fennel. Cut the apple into quarters, discarding the core, then slice finely. Toss the apple slices immediately in a little lemon juice to stop them from discoloring. Shred the carrot into matchsticks (or grate it very coarsely). Slice the cheese thinly. Toast the walnuts in a nonstick pan until they smell warm and nutty. Thinly slice the celery.

　　

Step 2

Make the dressing by mixing the vinegar and mustard with a little salt and black pepper. Beat in the peanut and walnut oils, then taste and add a little sugar if necessary.

　　

Step 3

Toss the salad ingredients together gently, so you don’t break up the cheese too much. Divide among plates and drizzle over the dressing.

　　Tender