(Serves 4)

Dressing

1/2 cup buttermilk

1/2 cup crème fraiche

1/4 cup chardonnay vinegar

2 tsp sherry vinegar

1 cup finely diced dates

1/2 cup walnut oil

To prepare dressing, place buttermilk, crème fraiche and vinegars in a blender. Add 1/4 cup dates and blend. Emulsify with walnut oil and season with salt and white pepper.

Pour into a bowl and whisk in the remaining diced dates.

Salad

2 Braeburn apples, finely diced

2 granny smith, apples finely diced

1/2 stalk celery, finely diced

1 cup red grapes, finely diced

1 cup green grapes, finely diced

1/2 cup chopped toasted walnuts

1 cup micro celery

1 shallot

To serve

1/4 cup Italian vincotto

Drizzle a little vincotto onto a plate, form salad in a ring mold. Top with micro celery. Enjoy!