Roast Chicken Salad with Cider, Apple and Witlof

Ingredients

• 4 inner celery stalks with leaves, coarsely chopped
• 3 Granny Smith apples, thinly sliced
• 2 witlof, leaves separated
• 1 cup pale frisée leaves (loosely packed)
• ½ cup coarsely chopped tarragon
• 2½ tbsp olive oil
• 1½ tbsp cider vinegar
• 40 gm crème fraîche
• Juice of ½ lemon
• Roast chicken
• 1 organic free-range chicken (about 1.8kg), at room temperature
• 1 lemon, quartered
• ½ bunch tarragon
• 1 garlic head, halved horizontally
• 300 ml semi-dry apple cider
• 1½ tbsp olive oil, plus extra for drizzling