Belgian endive, apple, walnut and Roquefort salad

In a bowl, season with salt and pepper, add the Dijon mustard and mix, then add the vinegar and whisk well.

Whisk in the olive oil, add half the chives, and set the dressing aside.

Discard any bad leaves from the endives and trim the root side. Cut two of them diagonally and remove the bitter core.

Put about half the walnuts in the bowl, reserving the biggest pieces to garnish.

Slice the apple up to the core and cut it into small sticks with the skin on, then add it to the bowl.

Cut about half the Roquefort into small pieces and add it.

Cut about an inch off the core end of the endive, separate and stack the leaves, and cut them lengthwise into thin julienne, discarding the outside leaves.

Arrange the julienne in a circle in the centre of the platter, yellow parts to the outside and white to the inside, pushed out to leave room for the salad.

Toss the salad with the dressing and serve it in the centre of the platter.

Garnish with the remaining walnuts, break more Roquefort over the top and sprinkle over the remaining chives.