1. Trim the bases from the little gem lettuce
then separate the leaves, wash and dry
then put into a large bowl. Trim the stalks
from the fennel, saving any feathery
fronds. Cut in half then slice as finely as
possible, alternatively chop into small
pieces, add to the leaves.Halve and quarter
the apples, discard the core and slice thinly,
add to the salad.

2. Whisk together all the ingredients for
the dressing until smooth, then pour over
the salad and toss together. Divide between
four serving plates.

3. Cut the Five Counties cheese into
slices, about 5mm/l/4? thick, then cut
lengthways into long strips about the same
width. Lay the strips of cheese on the
salad, some strips may fall apart.Snip the
chives and chop any fennel fronds then
scatter over the salads.

Variations: try using pears or peaches
instead of the apples. For a variation with
the dressing, plain yogurt can be used
instead of the mayonnaise.