Wash the apples carefully. Quarter them without peeling and remove the cores. Slice each quarter into very thin strips, then toss in lemon juice to prevent browning.
Slice the goat cheese into very thin pieces.
Toast the pine nuts in a dry skillet over medium heat, stirring constantly until golden.
Whisk together the honey and rapeseed oil for the vinaigrette. Season with salt and pepper to taste.
Assemble on plates by layering apple slices and goat cheese. Sprinkle with toasted pine nuts, drizzle with vinaigrette, and garnish with chervil sprigs.
Source: Flavors Magazine
