Galopins with Apples

Preheat oven to 180ºC (350ºF).
Split each muffin in half lengthwise. Use half the butter and spread on both sides of each muffin half. Put muffin halves on a baking sheet placed on the upper rack and cook for 5 minutes, or until they’re nicely browned. Remove from the oven. Set aside on the baking sheet.
Peel the apples. Remove the core while keeping the fruit intact. Cut the apples to get six slices that are 1/4 inch (1 cm) thick. Sprinkle some lemon or apple juice to prevent them from turning brown.
In a pan, melt the remaining butter and brown the apple slices over medium-high heat for 2 minutes on each side. Set aside.
On each muffin half, place an apple slice and then a goat cheese on top. Cook for 10 minutes in the oven. Remove from the oven and sprinkle with the pine nuts and peppercorns.
In the meantime, prepare the vinaigrette in a salad bowl by mixing the oil, vinegar, garlic, mustard and maple syrup. Add the endives and shredded cabbage. (For variety, use radicchio.) Add salt and pepper to taste. Pour a spoon of vinaigrette over each galopin.