Chicory, Ham and Walnut Salad
2 sweet dessert apples, cored and sliced
50g/2oz/½ cup shelled walnuts
340g/12oz cooked ham, cubed
2 chicory (Belgian endive) heads, divided into leaves
125g/4oz Roquefort, cubed
4 tbsp fresh chopped parsley
For the honey mustard dressing:
1 tsp clear honey
1 tsp Dijon mustard
2 tbsp cider vinegar
9 tbsp olive oil
juice of 1 lemon
salt and ground black pepper
1 Make the dressing: whisk together the honey, mustard, vinegar and seasoning in a small bowl. Whisk in the oil until well combined and emulsified and stir in the lemon juice. Put aside while you
prepare the salad.
2 Put the apples, walnuts, ham and chicory in a large serving bowl. Stir in the Roquefort cubes.
3 Toss the salad with the dressing and adjust the seasoning if necessary. Garnish with chopped parsley and serve.