Photography by

Cinematography by

Le Basque

Apple Waldorf, Daikon, Muscat Grapes and Walnuts, Maple Almond Vinaigrette


Oxford Blue Dressing
2 whole egg yolk
1 tsp Dijon Mustard
100 g Oxford Blue Cheese
2 tbsp lemon juice
Pinch of sugar
Salt and Freshly Cracked black pepper
100 ml extra light olive oil
200ml sunflower oil
2 tbs warm water
Waldorf Salad
4 granny smith apples
2 celery sticks
1 Daikon radish
100 g candied walnuts
10 green grapes cut in 1/2
50 g oxford blue cheese
Oxford Blue Dressing
Cream the egg yolk, mustard, cheese, lemon juice, sugar and seasoning until smooth. Slowly add the 2 oils while slowly whisking the dressing to form an emulsion. If dressing becomes too thick, add water and continue adding the oil while whisking.
Wash an cut celery in 5 cm long batonnete x 2 mm thick. Keep it covered with a damp kitchen towel until needed. Use the same process for Daikon radish. Wash watercress and Apples.
To plate
Remove the core of the apple, then use Mandolin to slice the apple 2 mm thick slices. Put the apples together to make them look whole again. Lightly dress each slice with the dressing and place the apple in it’s natural shape in the center of the plate.
Arrange Daikon and celery, candied walnuts, green grapes and watercress around the apple. Crumble oxford cheese distribute around plate. Spoon drops of the dressing.
Serve and Enjoy