Cox Apples, Gorgonzola, Alexanders and Spiced Walnut Salad

This is another recipe using Alexanders. I talked about these in the last recipe I posted, so if you are unaware what they are I sugest you read this link Wild Boar and Alexander Stew.
For this salad I have lightly sautéed them and added the alexanders to a salad loosely based on the Waldorf, less creamy and more sweet, spicy and textural in flavour.

4 cox apples
250g gorgonzola
400g alexanders, washed
70g rocket, washed
70g walnut halves
1 teaspoon cumin seeds
1 teaspoon chilli flakes
1 white onion
25g butter
1 lemon
Sea salt to season
2 tablespoons extra virgin olive oil

Method:
Heat a fry pan over a medium heat and add the cumin seeds, when the seeds become fragrant add the chilli flakes and toast for a further 10 second. Pour spices into a pestle and mortar and ground into a powder.
Peel and finely dice the onion. Melt butter in the same fry pan over a medium heat then add the onions. Stir and cook the onions until they become soft and translucent. Stir the ground spices into to the onions then add walnuts and toss around pan until walnuts are start to toast, lastly squeeze in the juice of the lemon and season with salt. Remove the walnuts from the heat.
Thinly slice the whole alexanders including leaves. Heat a pot over a high heat and add olive oil and alexanders, season well with salt. Cook the alexanders until just tender, then remove from heat.
Peel the apples and grate, place the grated apples in a large bowl with rocket, alexanders, walnuts and gorgonzola torn into smaller pieces. Using clean hands mix all ingredients together until evenly incorporated. Serve the salad as soon as possible.