If you want something fresher and cleaner as a first course, this is it. Delia Smith, in her winter collection, provided a salad of sliced apples and robust leaves draped in a hot camembert dressing, which I adore and have made numerous times. This is my take on that lovely idea.

Vacherin mont d'or is a rich, French, cow's milk cheese with superb melting qualities. It is, alas, expensive, so if you're on a budget, I recommend toying with 2 round of ripened camembert instead.

Without the cheese croutons, I think this makes a wonderful trimming for the turkey. The mustard-y vinaigrette is inspired by one taught to me by mother nearly 14 years ago when I started cooking. A good one for the repertoire, I think.

Ingredients

• 4 heads baby romaine
• 2 heads yellow endive
• 250g rocket leaves
• 3 granny smith apples
• 60ml cider vinegar

For the vinaigrette:

• Half a garlic clove, minced
• 1 tablespoon Dijon mustard
• 3 tablespoons cider vinegar
• 5 tablespoons extra virgin olive oil
• 3 tablespoons hazelnut oil
• Salt and black pepper

For the croutons:

• 2 loaves farmer's bread
• 2 small rounds ripe Vacherin Mont D'or
• 150ml white wine

The vinaigrette scarcely requires any effort: place everything in a jar, screw tight and shake vigorously. That's it. With a romaine leaf as a spoon, taste and adjust the seasoning.

Separate out the lettuce and endive heads, discarding the bruised and wizened. Pick over the rocket leaves, discarding the yellowing, straggly folks. Wash these greens together in a salad spinner (I think this to be the most efficient method). Set aside.

Halve the apples, core them and slice to a 3mm thickness. Toss them in the cider vinegar to prevent discolouration.

About 10 minutes before eating, take twelve 1cm-thick slices from the bread loaves and preheat the grill. Grill to faintly colour, then dunk in the white wine and deck with slices of mont d'or. Grill till the cheese melts.

While that happens quickly toss the leaves with drained-and-dried apple slices with as much vinaigrette as you need to coat. Keep the rest for future use. I do this in a salad spinner most often, where surfeit vinaigrette can drip off the basket.

You can either serve them separately - the salad in a large bowl and the croutons on a large platter, or together on individual platters for a more professional look. Whatever the route, you must serve it absolutely immediately.

Mustardy leaves with green apples and vacherin mont d'or croutons
Stories and photos copyright © Bryan Koh, unless otherwise stated.
Not to be reproduced without permission from the author.

Is this article useful to you? Rate this product:    Poor Excellent