This is my take on Hugh Fernley Whittingstalls apple and parsnip salad in his new book all about vegetables -yes, the great carnivore has a whole new book on food without faces. This is a really lovely warm Winter salad, admittedly it is hard to conceive of eating salads on cold Winter days -but this one is very satisfying. With the soft sweet apple, the crispy sticky parsnip, the crunchy earthy walnuts and the tangy creamy Gorgonzola -this is quite an 'experience' -for a salad!

Serves 2

Turn oven on to 220C /Gas 7
Take two cleaned parsnips and cut into long thin strips
Cut an apple into 8ths
Place the veg into a roasting dish, coat with some olive oil, salt & pepper. Roast until the parsnips are browned and quite crispy, approx 20/25mins
Toast a large handful of walnut halves on a dry pan over a medium heat
When the veg is cooked start your dressing
Make your dressing to taste with; juice of 1 lemon, olive oil, honey, small amount of wholegrain mustard, pepper & salt, plus half of the squishy roast apple -minus skin
In two large bowls place a few handfuls of salad leaves
Scatter over the walnuts and pieces of Gorgonzola
Scrape off the squishy apple from its skin and place around the leaves
Spoon the dressing around the salad
Arrange the parsnip strips as you wish
Serve by the fire (optional!)