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1
Make about 8 slices lengthwise down the apple halves but not all the way through one end, so that they are still in one piece and will fan out when softened by cooking.
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2
In a large bowl, combine the sherry vinegar, shallot and salt and let sit for 5 minutes to let the flavors mellow.
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3
Add the pepper and whisk in the olive oil and herbs.
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4
Add the apples to the bowl and toss to coat them in the vinaigrette.
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5
Cover the bowl with plastic wrap and let the apples sit at room temperature for at least 1 hour and up to 2 hours.
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6
Prepare a grill or heat a grill pan over medium-high heat.
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7
Remove the apples from the vinaigrette and reserve the vinaigrette.
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8
Lay the apples on the grill, flat side down, and grill them until browned, 4 or 5 minutes.
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9
Turn the apples and brown the other side for another 5 minutes.
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10
The apples should be caramelized and softened.
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11
There should be about 8 tablespoons of vinaigrette left in the bowl.
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12
Remove 3 tablespoons of the vinaigrette and combine it with the olives in a food processor.
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13
Process until you have a fine paste.
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14
Thin the paste with water, if desired.
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15
Transfer the olive dressing to a squeeze bottle with a large opening, or reserve it in the work bowl.
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16
In a medium bowl, toss the remaining vinaigrette with the micro greens.
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17
Arrange the greens in the center of 6 plates and top each with an apple half, slightly fanned out, cored side up.
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18
Drizzle some of the olive dressing over the top or squirt it decoratively with the squeeze bottle.
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19
Serve immediately.
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20
The apples can be grilled up to 4 hours before serving and kept at room temperature.
