Dressing:
Mix all ingredients together and leave to stand.

Salad:
Coarsely chop the walnuts and cranberries. Dice the cheese into small cubes. Core the endives and chop the leaves into bite-sized pieces. Wash the spring onions and slice into small rings. Wash, core and finely slice the Granny Smith apples. Place all ingredients in a large bowl and toss with the dressing. Season with freshly-ground pepper and a little radish cress, and leave to stand.

Tip:
This salad makes an excellent filling for apple-brioche sandwich bread.