Apple and cheese carpaccio

Ingredients for 6 servings:

• 12 slice(s) cheese (e.g. Gouda or Emmental), sliced ​​as thinly as possible
• 6 tbsp Balsamic vinegar bianco
• 200 ml apple juice, cloudy
• 2 apples, red-skinned, untreated (e.g. Topas)
• 2 cl Calvados
• 2 tbsp honey
• 1 tsp butter
• 3 tbsp sugar, brown
• 50 g walnuts, chopped
• salt and pepper
• 2 tbsp lemon balm, chopped and possibly some leaves
• possibly Balsamic vinegar, (Crema di Balsamic vinegar)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with Calvados and walnuts

Wash the apples, core them, and slice them into approximately 0.5 cm thick slices. You can also use a mandoline or vegetable slicer. Heat the Calvados with 100 ml of apple juice in a saucepan, add the apple slices, and sauté briefly. The apples should still have some bite. Then season with honey and let cool. Mix the balsamic vinegar with 100 ml of apple juice and the chopped lemon balm, and season with salt and freshly ground pepper. Heat the butter and brown sugar in a pan and caramelize the chopped walnuts. Halve the cheese slices. Alternate the cheese and apple slices on appetizer plates, drizzle with the marinade, and sprinkle with walnuts. The plates can also be decorated with balsamic cream or lemon balm leaves.