The update
French pastry master François Payard rolls dessert and the cheese course into one delectable dish. As a riff on the classic pairing of cheese and fruit, pan-roasted apple rings and melted sharp Cheddar are layered with puff pastry rounds and served with a balsamic-dressed frisée salad. Recalling the tried-and-true combination of cheese and apple, the update features warm, melting Cheddar between a pan-roasted apple and puff pastry.
In contrast to the tart Granny Smiths in the classic, sweeter Fuji apples are used here to balance the sharpness of the Cheddar. Frisée tossed with walnuts and a balsamic dressing is a nod to the salad course, which in France, follows the main course but precedes dessert. Unlike the rustic original, which is made for sharing, this stylish update is meant for one.