Grilled Apples with Kohlrabi

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Ingredients

3	Cups	Kohlrabi microgreens - washed & dried
3	Large	Apples, sliced lengthwise
3	Tablespoons	Sherry vinegar
10	Medium	Kalamata olives, pitted
1	Large	Shallot, minced
1/2	Teaspoon	Thyme, minced
1	Pintch	Freshly ground black pepper
333/1000	Cup	Extra virgin olive oil
1/2	Teaspoon	Marjoram, minced
1/2	Teaspoon	Italian parsley - minced
1/4	Teaspoon	Salt
1/2	Teaspoon	Fresh rosemary, minced

Combine the sherry vinegar, shallot, and salt in a mixing bowl and set aside for 5 minutes to allow the flavors to meld.
In a separate bowl, stir together the pepper, olive oil, and herbs. Toss the apples in the bowl with the vinaigrette to coat them.
Cover the bowl with plastic wrap and set aside for at least 1 hour, but up to 2 hours, to allow the apples to get to room temperature.
Heat a grill pan or prepare a grill on high heat. Remove the apples from the vinaigrette and place the apples on the grill, flat side down, and cook for 4 to 5 minutes, or until browned.
Turn the apples over and brown them for another 5 minutes on the other side.
In the bowl, there should be around 8 tablespoons of vinaigrette left. In a food processor, chopper, or blender, combine 3 tablespoons of the vinaigrette with the olives. Process until fine paste forms.
Toss the leftover vinaigrette with the microgreens in a bowl.
Distribute the greens evenly across 6 plates and top each with an apple half, core side up.
Drizzle some olive dressing on top or creatively squirt it from the squeeze bottle.