This fresh fruit and herb salad is an intriguing change of pace from the standard lettuce composition. It makes an elegant introduction to a rich, indulgent meal because it's light and palate-cleansing. You can also serve a small portion as an intermezzo, something different from the usual sorbet course.
If you don't have enough fresh tarragon on hand, mix what you have with thinly sliced Belgian endive. The salad can be made with pears or seedless grapes as well, although the tartness of the apples really makes this dish sing.
Place the vinegar, mustard, shallot, oil and salt in a medium bowl and whisk to combine.
Stack the apple slices and neatly cut the slices lengthwise into thin sticks about 1/4-inch wide.
Whisk the dressing to emulsify, then add the apple and tarragon. Toss to coat, then divide the salad among 4 small plates. Using a vegetable peeler, shave thin pieces of cheese over the salads and serve immediately.