Wash the apples carefully. Cut them in four, without peeling them and remove the seeds. Cut each quarter into very thin strips. Dip them in lemon juice to prevent them from darkening.
Cut the goat cheese into very thin slices.
Brown the pine nuts in a skillet without fat, watching.
Prepare the vinaigrette by mixing the honey and rapeseed oil. season with salt and pepper.
Prepare each plate by distributing the slices of apple and goat cheese then add the pine nuts. Drizzle with vinaigrette and sprinkle with a few sprigs of chervil.
Source:Flavors Magazine
