This Apple Waldorf With Daikon, Muscat Grapes, Walnuts, and Oxford Blue Dressing is unlike any salad you've had before. Consider this a classic salad reconstructed. If you can master the plating on this one, any house guest will be thoroughly impressed.
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Cream the egg yolk, mustard, cheese, lemon juice, sugar, and seasoning until smooth.
Slowly add the 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 and cut celery in 5 cm long batonnete (should be 2 mm thick). Keep it covered with a damp kitchen towel until needed.
Use the same process for Daikon radish.
Wash watercress and apples.
Remove the core of the apple, then use mandolin to slice the apple into 2 mm thick slices.
Put the apple slices together to make them look whole again.
Lightly dress each slice with the dressing and place the apple in its natural shape in the center of the plate.
Arrange Daikon and celery, candied walnuts, green grapes, and watercress around the apple.
Crumble Oxford cheese around plate. Spoon drops of the dressing.
Serve and enjoy!