Put your cider vinegar, condensed milk and mustard powder in a jam jar with a tight fitting lid and shake to the high heavens. Don’t worry if it looks split in the jar, it will be fine when poured over the salad.

Cut the grapes in half, thinly slice the apple and fennel, we use a mandolin grater (mind your fingers), and then chop the endive or separate into leaves if you want it to look pretty. If you are a fan of the wedge salad, you can cut it into quarters.

Put all the elements on a serving plate and drizzle the dressing from the jar on top.