Kohlrabi and apple salad, with cobnuts, lollo rosso and apple cider vinegar

Whisk all the ingredients for the dressing together in a bottle, and shake well

Peel the kohlrabi, and trim the top and bottom. Dice the trimmed top and bottom into 0.5 cm pieces

Slice the kohlrabi using a mandolin into long thin pieces, and then mix with 30g apple cider dressing in a vac pack bag

Compress the bag and then leave to marinade for 2 hours

Season the diced kohlrabi with a pinch of salt, and then compress in a vac pack bag in a single layer. Set aside

Cut the apple in half. Remove the core with a melon baller, and then cut into thin slices using a mandolin

Mix the apple with 20g apple cider dressing in a vac pack bag. Compress the apple in the bag, sealing it with a vac pack machine. Leave to marinade for 2 hours as well

Preheat the oven to 180°C

Separate the two halves of the shelled cobnuts

Toast the nuts in the oven for around 5 minutes, or until lightly toasted. Set aside to cool

Once cool, lightly crush the nuts

Wash the lollo rosso leaves very well, then dry. Pick the frilly tops of the leaves for the salad, and set aside in ice water

Remove the kohlrabi and apple slices from the bags and pat dry

Arrange the slices into a rose in the middle of a serving plate. Scatter over the diced kohlrabi and cobnuts, then garnish with rollo rosso so it look like a flower

Drizzle over some more apple dressing, and serve