Ingredients:
1 fennel bulb,
salt,
2 sharp-red-skinned eating apples,
1/2 cup mayonnaise,
2 tablespoons tomato catsup,
dash of Worcestershire sauce,
1 tablespoon brandy,
2 tablespoons light cream,
pepper,
1 round lettuce washed and dried,
8 oz ripe Camembert diced,
2 oz chopped walnuts

Clean the fennel bulb, chop it into small dice, and place immediately in a bowl of cold salted water to avoid discoloration. Quarter, core and slice the unpeeled apples directly into the bowl of cold water. Prepare a dressing by combining the mayonnaise, tomato catsup, Worcestershire sauce, brandy and cream, with salt and pepper to taste. Line 4 individual salad bowls with lettuce leaves, drain the fennel and apples slices and divide between the bowls, adding the cheese and walnuts at the same time. Pour some dressing over each bowl and serve.