Caramelised scallops with beetroot, walnuts and witlof

• 1 bunch baby beetroot, scrubbed
• 1 green apple, quartered, cored
• 2 red witlof (Belgian endive), leaves separated
• 100g wild rocket leaves
• 8-12 scallops, cleaned
• 1 tablespoon olive oil
• 2 tablespoons roughly chopped walnuts, toasted

Dressing

• 1/4 cup (60ml) olive oil or walnut oil (see Notes)
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard