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Cappaccio of Aged Beef, Blue Cheese Dressing

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Cut the olives into a small dice, toss with the sugar and place onto a baking tray lined with grease proof paper, place in a low oven 75°c over night.
They should be dry but a little chewy and very intense as a result.
Cut the bread into small dice - croutons - scatter onto a piece of grease proof paper and drizzle with olive oil to coat the croutons evenly with oil and place into oven until golden and crisp, drain onto a paper towel and reserve.
Blend the mayonnaise with half the gorgonzola, add a few drops of lemon juice, mix and taste for seasoning.
Smear a little olive oil onto the plate and season with a little flaked salt and twist of pepper.
Slice the beef thinly and lay onto the pates, you can make it thinner by batting out between two pieces of cling film if required.
Drizzle with a little more olive oil and season again.
Drizzle with the blue cheese dressing and sprinkle with the celery, celery leaf, apple, capers croutons and candied olives.
Finally crumble a little blue cheese over the top and serve.