# Mix Dijon mustard and garlic with lemon juice.
# Add balsamic vinegar and then the olive oil, season and put to one side.
# Wipe the fruit and cut around the stone into orange-like segments and put in a bowl.
# Carefully cut the Yorkshire Fettle into 1/2 inch cubes and add to the fruit along with stoned black olives.
# Make brioche croutons 1/4 inch dice by frying in oil and butter and put to drain.
# Put the salad leaves into a bowl with the rest of the ingredients.
# Add half of the dressing and check for seasoning.
# Carefully lay the salad onto serving plates and sprinkle with the rest of the dressing.
# Top with chives and croutons.