Celery and Apple Salad with Roquefort Dressing and Toasted Walnuts

• 3 celery sticks, trimmed and peeled
• 1 baby gem lettuce, outer leaves removed
• 1 Granny Smith apple
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First, make the dressing. Crumble the Roquefort into a bowl, then whisk in the boiling water until the mixture is creamy and smooth. Stir in the mayonnaise and season with salt and pepper to taste.

Cut the celery sticks in half lengthways, then cut into 4cm long batons and place in a large bowl. Separate the lettuce leaves and add them to the bowl. Halve and core the apple, then slice t