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I've used Roquefort cheese, but you can also use other types of blue cheese.
You can make the dressing directly in the large bowl. Mix the mustard with white wine vinegar. Gradually pour in sunflower oil while you mix until you've reached a nice thick dressing. Season the dressing with salt and pepper.
If necessary, remove the outer leaves of the chicory. Remove the hard centre and cut the chicory into long strips. Rinse and finely chop the parsley.
Rinse the apple, remove the core and cut the apple into thin slices. Roughly chop the walnuts.
Mix the chicory together with the apple, walnuts, parsley and dressing. Finish with blue cheese, the easiest way to do this is to crumble it with your hands. Enjoy!