Cold apples
After dicing the apples into approximately 1 cm cubes, toss them into a syrup of water, sugar, 200 ml of apple cider vinegar, anise, cinnamon, juniper berries and place in the refrigerator for at least 12 hours.

Fresh goat’s cheese
Mix the fresh goat’s cheese by hand until soft but not overly soft, forming small cylinders around 2 cm in diameter. Dust them with dried pear flour until completely covered. Place in the fridge for 14/18 hours. Next, slice the goat’s cheese into 1.5 cm thick discs.

Toasted walnuts
Toast the walnuts in the oven at 180 °C for around 8 minutes.

Vegetable crisps
Wash the Jerusalem artichoke and carrots in BWT water and pat them dry with kitchen paper. Finely slice the vegetables with a mandoline and fry them in oil at 160 °C until crispy and golden all over. Drain them on oil-absorbing paper for fried food.

Raspberry dressing
Combine the fresh raspberry juice with 80ml of apple cider vinegar, salt, powdered juniper and grapeseed oil. Whisk with an immersion blender to obtain a uniform, slightly creamy looking mixture.

Toss the herbs in a bowl with the raspberry dressing, arrange the diced, marinated apples and the toasted walnut kernels on the plate, place six pieces of goat’s cheese cut into discs on top of the salad and drizzle the raspberry dressing on top to give the dish even more freshness.
Decorate with a few purple gypsy rose flowers and yellow mustard flowers, if available, then add the already seasoned carrot and Jerusalem artichoke crisps.