walnuts

Toast the walnuts in an oven set at 160°C until lightly golden, 4–5 minutes.

shallot dressing

Peel the shallots and slice across into 5cm thick rounds.
Cook slowly in a saucepan with a healthy glug of olive oil and salt, trying to avoid any colour.
When the shallots are about half-way through cooking (firm but not translucent), pour in enough apple juice just to cover them, turn up the heat and cook until syrupy and still slightly wet.
Add a wee drizzle of red wine vinegar. This is the dressing for the salad; it should taste sharp from the apple juice and vinegar. Allow to cool before using.

salad assembly

Quarter the apple, cut out the seeds and core, then cut into around six pieces per quarter.
Cut the gem and chicory at the base and pull apart, leaf by leaf. Place the leaves in a salad bowl.
Using a spoon, distribute the shallots from the dressing across the leaves. Season with salt, toss, and adjust the seasoning if needed.
Add the cut apples and toss again.
Layer up on a plate, then grate as much or as little pecorino as you like. Serve immediately.