Step 1

Preheat the oven to 170C.

Step 2

Place the walnuts on a tray and toast in the oven for about 7 minutes. Cool.

Step 3

Wash and dry all the leaves and watercress after picking over and removing any thick stalks.

Step 4

Place in a serving bowl. Cut off the celery leaves and chop roughly.

Step 5

Cut the celery stalks into thin batons. Place in the bowl with the leaves.

Step 6

Core the apples, slice them thinly, then toss with the lemon juice.

Step 7

Add the apple, walnuts and blue cheese to the salad leaves.

Step 8

Whisk the dressing ingredients together and drizzle over the salad, tossing lightly.

Step 9

Serve at once with steak or as an entrée.