Prepare the walnut vinaigrette, sear the collard greens in walnut oil.
Cook rosé, set aside, cut the unpeeled apples into fairly thin quarters , cook quickly in walnut oil; set aside
Drop a dome of lamb’s lettuce seasoned with the walnut vinaigrette in the center of a plate, thinly slice a half supreme and reheat lukewarm at the same time as the apples, arrange around the apple and duck lamb’s lettuce, add a few lightly crushed invalid walnuts, a few pink berries and chopped chervil, re-wet with a drizzle of walnut vinaigrette,
Source:Hubert's recipe.
