Roughly chop the chicory and soak in water to help it retain it's crunchy texture. Drain the water and pat dry.
Cut the apple into thick matchstick sized pieces. Soak in salt water to prevent color change, then drain.
Roast the almonds in the microwave for 40-60 seconds. (If you have the time, dry-roast in the frying pan.)
If you are adding raisins, soak in warm water (and drain before use.)
[Dressing] Add all of the ingredients except the yogurt into a bowl. Use a whisk to emulsify and combine well. Once everything has blended together, add the yogurt.
If you have a small whisk (meant for sauces?), you can make a small amount of emulsified dressing in a small bowl, so it's pretty convenient.
Arrange the chicory, apples, and cheese on a dish. Top with the dressing and sprinkle with the almonds to finish. I garnished the dish with fresh dill, as seen in the photo.
You probably can't really tell in the photo, but I added some green raisins. You can divide the salad into small dishes to serve at a party.
This is an apple sold in England. 1 small apple is about 150 g.
Story Behind this Recipe
I had a salad at a bistro in Hampstead that I loved very much. So I made the same style many times at home and arranged it to fit my tastes. I was never a big fan of smelly blue cheese, but this salad changed that.
Adjust the amounts of ingredients to suit your taste.