Apple, Celery, Stichelton, Walnut & Bitter Leaf Salad by Laura Jackson

Ingredients

• 1 radicchio, stalk removed and leaves separated
• 1 green chicory, stalk removed and leaves separated
• 4 inner stalks celery, sliced on an angle about 3mm thick
• ½ fennel, sliced on an angle about 3mm thick
• 2 spring onions or 1 large Tropea onion, thinly sliced on an angle
• 100g wet walnuts or toasted walnuts
• 200g Stichelton, crumbled
• Handful parsley, picked and roughly chopped
• 1 large apple or 2 small ones
• Salt
• pepper
• 40ml olive oil
• 80ml apple cider vinegar