salad -4 generous handfuls of green salad leaves (such as frisee, romaine, belgian endive, arugula and watercress), washed -2 generous handfuls of seedless green or red grapes, halved -3 medium celery stalks, trimmed and chopped -2 generous handfuls of walnuts, roughly crumbled -small bunch of fresh italian parsley -1 red apple, sliced -6 oz. blue cheese (such as dolcelatte)
dressing -1 heaped tsp Dijon mustard -2 tbsp white or red vinegar -extra virgin olive oil -1 heaped tbsp natural yogurt (it is common to use may instead) -sea salt & freshly ground black pepper
Combine salad leaves, celery and grapes,toss lightly. Heat and toast the walnuts over medium heat in a pan throughly but lightly. Chop parsley leaves and add to salad. Combine the chopped parsley stalks, mustard and vinegar, then include 3 times as much olive oil, yogurt, finally a generous grind/pinch of salt and pepper. Gently pour over leaves, chop the apple into little matchsticks and sprinkle on the top. Finishing move throw on the walnuts and toss gently. Break up the blue cheese and scatter on top.