Start by making the croutons. Preheat the oven to 180 degrees. Thinly slice the focaccia bread and place on a baking tray. Drizzle evenly with olive oil, season with sea salt and place in the oven.

Leaving the chicory leaves whole, arrange them on a plate and dot over cubes of the cheese and slices of apple. Make the dressing by whisking the ingredients together in a bowl and seasoning well.

You need to get persimmons that are only just ripe – if they’re soft it’s hard to cut them into neat slices. A creamy goat’s cheese is better here than a firm, chalky one. Put the vinegar, mustard and ...

Australian Gourmet Traveller wine match recipe for roast asparagus, chicory and goat’s cheese salad with Kiwi sauvignon blanc. The boisterous flavours of new spring vegetables call for the equally ...