Ingredients

Steps

• Slice the red cabbage, fennel, and celery finely and place them in a salad bowl.
• Slice the apple into discs and coat with lemon juice to prevent browning.
• Toast the walnuts in a dry frying pan for two minutes.
• Whisk the vinegar, salt, mustard, and oils together in a separate bowl to make the dressing.
• Combine all components in the salad bowl.
• Crumble the Stilton over the salad, drizzle with dressing, and garnish with fennel fronds.