Raymond Blanc's apple, celery and walnut salad

Monsieur Blanc knows a thing or two about how to make a classic French salad, and this little number is well worth trying. Raymond introduced us to it when he gave our editor, Helena, a masterclass in making a classic cheese soufflé in the kitchens of Brasserie Blanc. We also like it topped with grilled goats' cheese or crumbled Roquefort – we hope Raymond approves...

1. Drizzle a handful of washed and dried frisée leaves with white wine vinegar and oil (1 part vinegar to 2 parts oil). A mixture of walnut oil and a lighter oil such as rapeseed is best, otherwise the dressing can be a bit overpowering.

2. Season, then add a handful of diced apple and celery, sliced dried apricots and halved walnut pieces.

Arrange on a plate, then scatter over a little more of the chopped salad ingredients and finish with some finely sliced chives.

Tip

You can change the fruit and nuts according to the seasons: figs, dried cranberries and chestnuts are all good options for winter.