This festive carpaccio of delicious, crisp and thin apple slices combines perfectly with the dressing of balsamic and cinnamon. The pecans, lemon and Bettine pearls complete the feast. This delicious dish can be used as a starter or a refreshing side dish.
Using a mandolin, cut the Granny Smith into thin slices.
Squeeze the lemon over the apple slices, and grate the zest.
Put the white wine, balsamic and cinnamon in a saucepan and boil down to half. Whisk into a dressing with the olive oil.
Arrange the apple slices on four plates. Divide the lamb's lettuce over the plates and sprinkle with the lemon zest, Bettine Pearls and pecans. Drizzle with the dressing just before serving.