Apple Salad with Saint Albray

For the apple salad with Saint Albray, toast the walnuts in a non-stick pan without adding any fat. Peel and chop the shallot and garlic clove.

Remove the core from the apples and cut them into thin slices. Sprinkle with a little lemon juice. Wash the lettuce and spin dry.

For the vinaigrette, put the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic clove, pepper and salt in an old, clean jam jar (with lid).

Put the lid on the jar, close and shake vigorously. Briefly soak the apple slices in the vinaigrette, place salads on a plate, top with apple slices and drizzle again with vinaigrette.

Finally, place walnuts and Saint Albray strips on top.

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