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Ingredients:

• 1 green apple
• 1 red apple
• 1 lemon
• 4 sheets of filo pastry
• Melted butter
• Crushed grilled hazelnuts
• 4 slices of each cheese: 14 arpents, Blanche du Fjord, and Lehmann
• Liquid honey
• 1 head of corn salad (lamb's lettuce)
• 2 endives
• 8 springs of chives
• Apple blossom honeycomb (optional)

Dressing:

• 4 tbsp of cider
• 2 tbsp of nut oil
• 6 tbsp of sunflower oil 
• Salt and pepper

Method:

• Julienne the apples.
• Squeeze the juice from the lemon onto the apple slices to prevent oxidation. Keep aside.
• In a bowl, prepare the dressing by dissolving the salt in the cider, add pepper, and emulsify with the oil.
• Add the julienned apples and set aside.

Sheets of filo pastry:

• Use a small bowl turned upside-down as a mould.
• Cut each sheet of filo into quarters, brush them with melted butter, and sprinkle crushed hazelnuts over them; overlay the four quarter-sheets on the mould, fashioning them into a tulip.
• In a pre-heated oven, quickly cook the filo, avoiding excessive colouration. Set aside.

Plating:

• Turn the tulips over onto a baking sheet and place the slices of cheese in them.
• Using a pourer bottle, drizzle liquid honey in a criss-cross pattern.
• Bake until the cheese melts.
• Place the tulips on warm plates; garnish half of each tulip with lettuce, topped with dressing.
• Decorate with a piece of honeycomb, endive leaves, chives, and grilled hazelnuts.

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