1 x 60g packet of Ainsley Harriott Crushed Black Pepper & Sea Salt Croutons
2.5ml (1/2 tsp) white wine vinegar
5ml (1 tsp) Dijon mustard
45ml (3 tbsp) extra virgin olive oil
3 chicory heads, leaves separated
50g (2oz) baby spinach leaves
1 firm eating apple, cored and thinly sliced
good handful roasted hazelnuts, roughly chopped
225g (8oz) blue cheese, roughly crumbled (unpasteurised)
Maldon sea salt and freshly ground black pepper
To make the dressing, whisk the vinegar, mustard and olive oil in a small bowl, adding a little water if the dressing becomes too thick.
Toss the chicory and spinach together and arrange on plates, then season to taste.
Scatter over the apple, hazelnuts and blue cheese. Drizzle the dressing on top and scatter over the Ainsley Harriott Crushed Black Pepper and Sea Salt Croutons to serve.