This salad is perfectly in tune with the oncoming warmer weather. However I have added this British inspired dressing to add a bit of heavenly decadence to this salad.

Ingredients

Serves 4

1-2 bunches watercress, stalks removed

½ celery heart (found inside the celery)

2 apples, granny smith, pacific beauty or something similar

½ cup fresh walnuts, lightly toasted

½ lemon, juice

Salad cream

Sea salt and freshly ground black pepper

Salad cream

2 free-range eggs, hard-boiled, yolks only

2 Tbsp English mustard

½ lemon, juice only

1 Tbsp caster sugar

3 Tbsp white wine vinegar

150ml cream

150ml olive oil

salt and ground white pepper

Method

To make salad cream: Place all of the ingredients, apart from the oil and seasoning, into a food processor. Blend until the cream starts to thicken then gradually add the oil, until the salad cream is smooth and emulsified.

Season, to taste, with salt and freshly ground white pepper. Store in the fridge for up to 3 days.

For the salad: In a suitable sized bowl, combine the watercress any light coloured celery leaves. Finely slice the celery heart, quarter the apple, remove its core and thinly slice the fruit. Sprinkle the apple with some of the lemon juice and add the apple slices to the salad greens.

Lightly season the salad with a little sea salt flakes and freshly ground pepper.

Drizzle over the dressing just before serving.