Serves:4 as a starter

Ingredients

125g gorgonzola dolce
3 tbsp crème fraîche
2½ tsp red wine vinegar
1 tbsp extra virgin olive oil, plus extra to serve
1 tbsp finely chopped red onion
2 bushy tarragon sprigs, leaves finely chopped
2 suffolk pink apples, thinly sliced
1 fennel bulb, thinly sliced
100g watercress

Method

1. Crumble 25g gorgonzola into a large bowl; beat to a paste. Add the crème fraîche and vinegar, season and beat until smooth. Slowly whisk in the olive oil, then stir in the onion and tarragon (add a splash of water if it’s too thick).

2. Add the apple and fennel and mix well. Gently fold in most of the watercress, then divide between 4 plates with the remaining leaves. Break the remaining cheese into small chunks and scatter over each plate. Trickle a little more oil over each one and finish with a grinding of black pepper. LH 

This recipe first appeared in the Harvest section of Waitrose Food, September 2016 issue. Download the Waitose Food app for the full issue

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