Combine the apples, cheese, chives and walnuts in a bowl.
Add the oil & vinegar and mix together. Add salt to taste and serve.

Heat the oven to 200 degrees.
Place the almonds and walnuts on a baking sheet and bake nuts for 6-7 minutes. Remove from oven and using a rolling pin or heavy saucepan, break the nuts into big pieces. Set aside.
Combine the remaining almonds, the sugar and the olive oil in a blender. Blend until a very fine sauce. Set aside.
Place 12 of the 24 raspberries in a fine-mesh sieve and set over a bowl. Press the berries with a spoon, extracting a fine puree, leaving only the seeds in the sieve. Discard the seeds.

Heat the olive oil in a large saute pan over a medium-high flame. Add the shallots and saute until soft and almost translucent — about one minute.
Add the scallions and cook for one minute. Add the green pepper and cook for another three minutes.
Break the eggs in a bowl, add the cream and whisk for 3 seconds. Pour the eggs into the scallion mixture in the hot saute pan and remove the pan from the heat.
Scramble the eggs, stirring them slowly with a wood spoon. The eggs are done when they are a creamy, runny mixture.
Season with salt and white pepper to taste — sprinkle with chives and serve with toast.