Remove the rind from the cheese and cut into strips 3-4 mm thick and 3-4 cm long. Remove hard fibers from celery and cut into quarters lengthwise. Rinse apples, remove peel to taste, then cut into cheese-sized strips like the celery.
Stir the balsamic vinegar Bianco with salt, pepper and sugar, add the Calvados and the oils and let the ingredients infuse briefly.
3. rinse and shred the oak leaf lettuce. Arrange the prepared salad ingredients on top, sprinkle with the nuts. Garnish the lettuce with a few thin slices of apple, if you like.