Ingredients

• 110g/4oz walnuts
• roughly chopped
• 2 tbsp Dijon mustard
• 2 boneless
• skinless chicken breasts
• sliced thickly
• salt and freshly ground black pepper
• 4 tbsp olive oil
• 1 head celery
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 110g/4oz walnut halves
• 2 green apples
• cut into wedges
• 2 red apples
• cut into wedges
• 1 lemon
• zest and juice only
• 2 free-range egg yolks
• 1 tsp English mustard
• 1-2 tbsp white wine vinegar
• 150ml/5fl oz sunflower oil
• 150ml/5fl oz olive oil
• salt and freshly ground black pepper

Directions

• Place the walnuts into a food processor and blend to fine crumbs.
• Brush the Dijon mustard onto the chicken fillet slices and season with salt and freshly ground black pepper.
• Place the ground walnuts into a large bowl. Add the chicken slices and roll in the walnuts to coat completely.
• Heat a frying pan until hot then add the olive oil. Place the chicken into the frying pan and fry for 3-4 minutes on each side
• or until golden and completely cooked through. Remove from the pan and drain onto kitchen paper.
• For the salad
• chop half of the celery into small chunks
• and slice the remainder into 5cm/2in long strips.
• Place the olive oil and thyme leaves into a bowl
• then add the celery strips. Toss the celery to coat in the thyme oil and season
• to taste
• with salt and freshly ground black pepper.
• Heat a griddle pan until smoking. Place the celery strips onto the griddle and char for 1-2 minutes
• until marked by the griddle and heated through.
• Place the celery chunks and remaining salad ingredients into a bowl and mix well.
• For the mayonnaise
• place the egg yolks
• mustard and white wine vinegar into a food processor and blend.
• With the processor still running
• slowly pour in the sunflower oil and olive oil
• drop by drop at first
• then faster as the mixture thickens
• alternating between the two oils as you go. Continue blending until all the oil is incorporated and a thick mayonnaise is formed. Transfer the mayonnaise to a clean bowl and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• add the mayonnaise to the bowl of salad and mix well. Place the salad mixture into the centre of each of four plates
• top each with pieces of the walnut chicken and pieces of griddled celery.