A type of Waldorf salad

Serves 4

(Photograph by Lisa Barber)

For the pickled grapes

400g/13oz grapes (I like muscatel)
200g/7oz caster sugar
250ml/8fl oz champagne or white wine vinegar
250ml/8fl oz white wine
1 bay leaf
6 juniper berries

For the dressing

1tbsp Brockwell Park honey
1tsp Dijon mustard
1tbsp good quality red wine vinegar
a little sea salt and fresh ground black pepper
80ml/3fl oz walnut oil
1tsp crème fraîche
1tsp curly-leaf parsley, finely chopped

For the salad

2 stalks of celery, peeled and cut finelyon the bias
1 English Braeburn apple: skin on, cored and then cut into 8 pieces
80g/3oz mild goat's cheese
12 pickled grapes
12 leaves of spring lettuce (Here I have used cicorino verde; or try frisée .)
1tsp curly-leaf parsley, finely chopped

For the pickled grapes, combine the sugar, vinegar, white wine, bay leaf and juniper berries in a pan. Bring to a simmer for about a minute. It should be tart when tasted. Wash and pat dry the grapes. Using scissors, cut them into small clusters and place in a sterilised jar. Allow the pickling liquid to cool, then pour it over the grapes. Seal and store in the fridge for one week before using.

Next, make the dressing. Place the honey, mustard, red wine vinegar, sea salt and pepper into a bowl. Whisk in the walnut oil and stir together well to combine. Finish by stirring in the crème fraîche.

For the salad: place the celery, apples, salad leaves and goat's cheese in a bowl. Toss together lightly with your finger and spoon over a tablespoon or so of the dressing. Toss again. Divide among the 4 plates, drizzle over the rest of the dressing and finish with the grapes and chopped parsley. Serve at once.