• 1 crisp red-skinned apple (unpeeled)
  • lemon juice
  • 175 g smoked cheese (very thinly sliced)
  • 40 g toasted walnuts (roughly chopped)
  • 2 tblsp snipped fresh chives
  • 2 heads chicory
  • 2-3 handfuls trimmed watercress
  • walnut oil
  • sea salt and coarsely ground black pepper


  • Core and thinly slice the apple.
  • Sprinkle with lemon juice to prevent browning.
  • Mix with the cheese, walnuts and chives.
  • Cut the chicory in quarters lengthways and separate the leaves.
  • Arrange around the edge of individual plates and scatter with the watercress.
  • Top with the apple and cheese mixture.
  • Sprinkle with more lemon juice and drizzle with walnut oil.
  • Add a little sea salt and a few grindings of black pepper. Serve at once.