Dice cheese. Cut iceberg lettuce and chicory two fingers thick, cut celery half-finger thick, beet (one part cut into sticks for garnish), remove the peel and dice. Dice apple, roughly chop walnuts (reserve a few halves for garnish) and chop chives (reserve a little bit for garnish).
Season everything together with tarragon mustard, vinegar and oil. Garnish with half nuts, stalked beet and chopped chives.
Serve with fresh brown bread.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.
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