Maple Glazed Apple Walnut Salad

Cut chicory in half lengthways, reserving a few outer leaves, quickly char on all sides using a very hot skillet, set to one side. Toast walnuts in a dry frying pan and set to one side. Cut apple into large wedges, removing the core as you go. Slice chorizo and pan fry until oils are being released, remove from pan and drain, reserving any oils left over. Quickly fry apples on all sides using the oils from chorizo and a little more olive oil, then add chicory. Add balsamic vinegar, salt and maple syrup, coating everything, place chorizo back into the pan to warm.

Assembly – Place reserved uncooked chicory leaves on a plate and top with cooked chicory, apples and chorizo. Sprinkle with toasted walnuts, watercress shoots and micro herb. Drizzle with cooking glaze and serve