Method

1. In a large bowl, combine all of the salad ingredients together, keeping the soft boiled eggs to the side.

2. Make the salad cream. First combine salt, sugar, Dijon mustard, white wine vinegar and white pepper in a bowl. 

3. Slowly whisk in double cream to the salad cream mixture, followed by the olive and walnut oils, again whisking slowly. Once combined, check seasoning and whisk further to the right consistency - so the mixture slightly thickens.

4. Pour the salad cream over the salad, tossing the leaves and tomatoes in the mixture so that they are evenly coated.

5. Make the classic vinaigrette by combining the ingredients in a bowl and whisking.

6. Place the salad into a large bowl for serving.

7. Slice the hard boiled eggs in half and add on top of the salad.

8. Drizzle the vinaigrette over the salad. 

9. Finally, garnish the dish with thinly sliced apple and season with garden salad salt.