Warm Brussels Sprout Salad With Caramelized Goat Cheese

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1 Granny Smith apple—peeled, quartered and cored

2 tablespoons extra-virgin olive oil

Kosher salt

1 tablespoon water

1 tablespoon cider vinegar

1/2 teaspoon Dijon mustard

1/2 teaspoon very finely chopped shallot

1/2 cup plus 1 tablespoon canola oil

Freshly ground pepper

2 tablespoons pine nuts

One 6-ounce piece of smoked ham, cut into 1/3-inch dice

1 pound brussels sprouts, leaves separated and cores discarded

1 Fuji apple, cut into 1/3-inch dice

2 tablespoons chopped flat-leaf parsley

One 4-ounce piece of chilled Bûcheron (semi-aged goat cheese), quartered

1 1/2 teaspoon snipped chives

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