This Autumn Salad of chicory, apple, celery, walnuts & sourdough contains everything I like to see in a salad for this time of year - Strong earthy flavours with warming chunks of toasted sourdough bread and salty stilton. A sharp apple twang from the cider vinegar balances the bitter and peppery leaves. Here's what you'll need. 1 apple - sliced. 1 head of chicory. 1 stick celery - sliced. Peppery salad leaves - rocket, mustard etc. 1 thick slice of stale sourdough bread - torn into chunks. Walnut pieces. 1tbsp of raisins. 100g Stilton broken into chunks. For the dressing. 1 tbsp extra virgin olive oil. 1 tablespoon clear honey. 1 tablespoon wholegrain mustard. A splash of cider vinegar. A squeeze of lemon. Salt & black pepper. Preheat your oven to 200c. Place the torn bread pieces onto a tray and drizzle with olive oil. Bake for 10 minutes and then add a handful of walnuts to the tray and bake for a further 5 minutes. Remove from the oven and scatter half the stilton over the warm bread to allow it to melt a little. Make the dressing - add all the dressing ingredients together in a jar or storage container - anything that can contain liquid with a lid will do. Shake for 10 seconds to form a smooth, glossy dressing. Check the seasoning - adjust as required. If you want to, you can soak the raisins in boiling water for 10 minutes before serving to allow them to plump up. Build the salad - arrange the chicory and celery in a bowl. Sprinkle over the raisins and remaining stilton. Now add the sliced apple and salad leaves and finish with the bread and walnuts. Drizzle over the dressing.