Cut the bread into cubes. Toast in a dry pan over a medium heat for 4 minutes until golden and crisp. Remove and allow to cool.
Rinse the gold raisins under hot water and drain. Mix the vinegar and oil and season with salt and pepper.
Wash, core and cube the apples. Mix with the gold raisins and dressing.
Wash and quarter the radishes. Reserve the radish leaves.
Wash parsley, shake dry and pick off the leaves. Roughly chop the cheese.
Mix the cheese with the parsley and radish leaves, the radishes and the apple dressing. Season with salt and pepper.
Sprinkle the cheese and radish salad with the croutons.