- Core and thinly slice the apples into rounds
- Toss apples slices with most of lemon juice (reserve 2 tsp for dressing)
- Slice onion and fennel very thinly and cut cheese into 5mm slices.
- Whisk oil, mustards, truffle honey and reserved lemon juice until combined.
- Toss salad leaves in a little dressing.
- Stack the apple slices, onion, fennel, goats cheese and salad leaves in layers on serving plate.
- Drizzle with remaining dressing and extra drizzle of truffle honey.