Thoroughly wash the apples, quarter them, and remove the cores. Slice each quarter into very thin strips and immediately toss with lemon juice to prevent browning.
Cut the fresh Pélardon goat cheese into thin slices.
Toast the pine nuts in a dry skillet over medium heat until golden.
For the vinaigrette, whisk together the chestnut honey and canola oil (rapeseed oil). Season with salt and freshly ground pepper.
Assemble each plate with alternating slices of apple and goat cheese, topped with toasted pine nuts. Drizzle generously with vinaigrette and garnish with fresh chervil sprigs.
