8 medium or large apples of different varieties 2 bunches of sage, marjoram, and oregano 1 lb Applewood Smoked Buffalo Mozzarella Sea salt (to finish) 1/3 cup canola oil 3 tbsp Extra Virgin Olive Oil 1/4 cupLindera Farms Applejack Vinegar
For the apples:
Preheat an oven to 350°F.
Slice the apples from the sides into 1/3 inch - 1/2 inch slices.
Brush the slices with extra virgin olive oil and season with sea salt.
Bake for 5 - 8 minutes, or until semi-firm, mimicking the texture of a ripe tomato.
Allow slices to cool to room temperature and season to taste.
For the fried herbs:
Heat canola oil to 350°F and add most of the herbs in small batches, frying until bubbling has died down.
Remove with a strainer and dry on paper towels before seasoning.
Set aside a small sprig of each herb for garnish.
Slice the mozzarella into 1/3 inch - 1/2 inch slices, similar to the apples.
Salt and season the mozzarella with olive oil and Applejack Vinegar.
Add alternating slices of the apples and the mozzarella, dressing with the Applejack Vinegar and the fried herbs.