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1
Preheat the oven to 425.
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2
In a small baking dish, tos the Granny Smith apple quarter with 1 tablespoon of the olive oil and season with salt.
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3
Roast the apple quarters for about 15 minutes, until they are very tender and browned in spots.
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4
Scrape the apple and its juices into a blender.
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5
Add the water, cider vinegar, Dijon mustard, shallot and the remaining 1 tablespoon of olive oil to the blender.
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6
With the machine on, slowly pour in 1/2 cup of the canola oil and puree until the dressing is smooth.
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7
Season the dressing with salt and pepper and refrigerate.
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8
In a very large skillet, toast the pine nuts over the moderate heat, shaking the skillet, until the nut are golden, about 4 minutes.
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9
Transfer the nuts to a plate to cool.
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10
In the same skillet, heat the remaining 1 tablespoon of canola oil.
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11
Add the ham and cook over moderately high heat until browned in spots, about 2 minutes.
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12
Add the brussels sprout leaves and Fuji apple and season with salt and pepper.
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13
Cook, stirring, until the leave wilt slightly about 3 minutes.
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14
Add the pine nut, parsley and 6 tablespoons of the apple dressing and cook until warmed through, about 1 minute.
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15
Season with salt and pepper and transfer to plates.
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16
Heat a medium nonstick skillet over high heat.
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17
Set the goat cheese in the skillet and cook undisturbed until the cheese begins to bubble and a golden crust forms, about 1 minute per side.
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18
Carefully set the caramelized cheese on top of the warm salad, sprinkle with the chives and serve.
