Endive Autumn Salad

1. 1

   Mix the goat cheese with the yogurt. lemon and lemon zest

2. 2

   Add the apple and the cranberries and season well

3. 3

   Spoon the mixture into the solid end of the endive (or spoon into a bowl and use the endive leaves and other raw veg as scoops)

4. 4

   Put the walnuts into a zip lock bag, seal and bash with a mug or rolling pin so that they're crushed buy still lumpy, then sprinkle on top

5. 5

   If you can make that you can make this:

6. 6

   Add diced celery for a more classic Waldorf note

7. 7

   Add diced roasted chicken and serve on chopped salad leaves

8. 8

   Or serve on top of cous cous

9. 9

   Add a tsp of chopped fresh tarragon to the goat cheese mixture

10. 10

    Toast slices of French bread then sub with a cut clove of garlic and drizzle over some olive oil. Spread the mixture (minus the endive) on top to make crostini.

* Per serving · 4 servings · Values may vary.