The dressing is enough for four and will keep in the fridge for several days.
Ingredients
Per Person
For the Dressing
Preparation
Step 1
Shred the cabbage and fennel. Cut the apple into quarters, discarding the core, then slice finely. Toss the apple slices immediately in a little lemon juice to stop them from discoloring. Shred the carrot into matchsticks (or grate it very coarsely). Slice the cheese thinly. Toast the walnuts in a nonstick pan until they smell warm and nutty. Thinly slice the celery.
Step 2
Make the dressing by mixing the vinegar and mustard with a little salt and black pepper. Beat in the peanut and walnut oils, then taste and add a little sugar if necessary.
Step 3
Toss the salad ingredients together gently, so you don’t break up the cheese too much. Divide among plates and drizzle over the dressing.
