Snap the chicory or endive leaves apart, wash well, then spin dry.
Toast the walnuts in a pan on a medium heat until turning golden, then add the honey to the pan and give it a shake so they get evenly coated.
Remove from the heat and set aside to cool.
For the dressing, peel the garlic and chop as finely as you can along with the anchovy.
Put in a bowl with a good pinch of sea salt and black pepper, the yoghurt, a generous drizzle of oil and the lemon juice.
Taste to check the seasoning, then pick and finely chop the herbs and add them too.
Cut the apple into matchsticks, and toss through the dressing and the endive and cooled walnuts.