1) Prepare the polenta following the instructions on the package. Pour it into a long, narrow glass and let it cool. Turn out the polenta cylinder, cut it in half lengthwise, then into thin slices. Align them on the baking sheet lined with parchment paper and cook them at 200 ° in the convection oven until they become crisp.

2) Drain the morsels of mozzarella cheese. Wash the escarole, drain it and break up the leaves with your hands. Chop the spring onion, add the morsels of mozzarella cheese cut in half and mix. Remove the core at apples with the appropriate tool and slice them thin. Cut the herring into small pieces.

3) Gather all the prepared ingredients in a large bowl. Emulsify the juice in a bowl lemon, the juice of apple, 4-5 tablespoonsoil, salt is pepper; sprinkle over the salad and serve with sesame crakers.