Roast nuts without fat. Remove from the frying pan. Peel ginger and chop finely, sauté in oil in frying pan. Halve apples, core, cut into wedges. Add apple slices to ginger form and steam at low temperature for approx. 2 min. until soft, remove. Deglaze steaming stock with apple juice, vinegar and honey and season lightly with pepper. Cut the camenbert into small pieces, arrange on plates with the nuts, apples and tarragon and drizzle with the honey salad dressing.
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