Warm chorizo, caramelised apple and walnut salad

Method

1. Trim the end from the radicchio and cut lengthways into 4 thick wedges. Season with sea salt flakes and black pepper.
2. Melt the butter in a large non-stick frying pan over a medium heat. Add the chorizo and fry for 2-3 minutes until it’s lightly golden and releases its oil. Remove with a slotted spoon and set aside. Add the radicchio to the pan and fry for a minute on each side until just warmed through and starting to brown. Transfer to 4 warmed plates and set aside.
3. Wipe out the pan with kitchen paper and return to the heat. Add the extra-virgin olive oil then, as soon as it’s hot, add the apple slices and cook over a medium-high heat for 2 minutes on each side or until golden. Add the vinegar, maple syrup and a pinch of sea salt flakes, then reduce the heat slightly and cook for a further minute until the apples are just tender. Return the chorizo to the pan along with the walnuts. Stir once to combine.
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4. Spoon the chorizo mixture over the radicchio. Top with the parsley and shaved parmesan, then drizzle with a little extra oil if required.