Radicchio salad

Wash the radicchio and rocket, shake dry, roughly tear and place in a bowl. Toast the walnut halves in a pan without oil over a medium heat until lightly browned. Cut the apple into small cubes and mix with the salad. For the dressing, mix the walnut oil, apple cider vinegar, honey and salt. Pour the dressing over the salad and stir. Arrange the salad on a plate and crumble the goat’s cheese over it. Finally, garnish the salad with the roasted walnut kernels and a little walnut oil.