Coleslaw With Blue Brie Dressing

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1 Granny Smith apple, cored and peeled

1 tablespoon fresh lemon juice

1 small head green cabbage, quartered and cored

1 small head red cabbage, 8 leaves set aside for plating, the rest quartered and cored

1 carrot, peeled

1/2 cup thinly sliced green onions

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon caraway seeds

4 ounces Abbey blue Brie cheese or other creamy blue cheese, cubed

1 cup heavy cream

1/2 teaspoon sugar

2 tablespoons cider vinegar

Salt and pepper to taste

2 tablespoons extra virgin olive oil

1/4 cup minced fresh chives

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