Ingredients

• 2 apples, cored and thinly sliced

• 1  tbsp lemon juice

• 3 heads of chicory or Little Gem lettuce, trimmed, leaves separated and halved lengthways
• 40g watercress
• 8 ripe figs, sliced into eighths

• 160g Roquefort

• 40g blanched hazelnuts, toasted and roughly chopped
• 15g fresh flat-leaf parsley, roughly chopped
• 1 tbsp cider vinegar

• 1 tsp clear honey

• 2  tbsp extra-virgin olive oil

• 1  tsp Dijon mustard