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Preheat a dehydrator to 66°C
Place the grapes on a dehydrator mat and spread the Parmesan on another. Place both trays in the dehydrator for 24 hours
For the walnut caramel, bring the sugar to a light caramel in a saucepan then add the walnuts. Transfer the nuts to greaseproof paper and while cooling, shape into a cylinder. Leave to set
To make the blue cheese cream, bring the cream to the boil and reduce by half. Whisk in the blue cheese until smooth and set aside
Peel the celery and cut to your desired shape. Place the white wine vinegar, white wine and sugar in a pan and bring to the boil. Pour over the celery and leave to cool
To serve, mix the baby gem lettuce through the blue cheese cream and place some leaves on each plate. Add toasted walnuts, apple, pickled celery, dehydrated grapes and Parmesan and then use a microplane to grate the walnut caramel over the top