Step 1: Place milk and bay leaf in a saucepan over a high heat and bring to boil. Once boiled, reduce heat to low and add polenta, whilst whisking continually.

Step 2: Cook for ten minutes and mix in the grated Parmesan.

Step 3: Remove bay leaf from the pan and pour mixture into a two centimetre deep baking tray before placing in the fridge for one hour.

Step 4: Remove from fridge and cut polenta into triangles. Place triangles on a baking tray, top with extra grated Parmesan and set aside.

Step 5: Preheat oven to 160C.

Step 6: Slice chorizo diagonally and pan fry over a medium heat, cooking for approximately 30 seconds each side.

Step 7: Place polenta into the oven and grill until golden on both sides.

Step 8: Place walnuts onto a lined tray and cook for ten to twelve minutes. Remove from the oven and once cool rub Walnuts with a tea towel to remove skins.

Step 9: To make the salad mix, combine radicchio, witlof, watercress, parsely and red onion.

Step 10: To make the dressing, combine the Verjuice, Extra Virgin Olive Oil and dijon mustard in a bowl and whisk together.

Step 11: To serve, place the polenta, salad mix, and chorizo on the centre of the plate. Top with vinaigarette, toasted walnuts and shaved parmesan.

Step 12: Discover more zesty vinaigrettes for healthy salads.