Apple and Chicory Caesar

For the dressing: place the eggs in a small pan of boiling water, cook for 1 minute, then remove and cool under cold running water. Shell the eggs into a liquidiser, scooping out all the white.

Whiz with the honey, mustard and seasoning, then slowly trickle in the oil through the funnel with the motor running, and finally the lemon juice, until thick and creamy (note that this makes more dressing than you will need; save the leftovers for another salad).

For the salad: separate the chicory into leaves, discarding any damaged ones as necessary. Quarter, core and finely slice the apple. Coarsely crumble the caerphilly.

Combine the chicory, apple and cheese with a handful of mint on a large serving dish or on individual plates, drizzling with the dressing as you go – about 7 tbsp should do. Scatter over extra mint leaves if wished.