Grate cheese. Spread into 6 portioned shapers. If the shape of the chips is unimportant or there is no suitable molds, and then you can put the cheese in small piles on a silicone Mat or on parchment paper on a large distance from each other. On top sprinkle small amount of spice which you like. You can not sprinkle anything too delicious. I used a mixture of Italian herbs. Put in a preheated 180*C oven for a few minutes, until lightly Browning. If you take raw almonds, rinse and dry it in the oven until tender.

Avocado peeled. About 1/3 cut into long thin slices, immediately sprinkle with 1/2 tbsp lemon juice, not to dark, put the slices for decoration. The remaining part cut into medium cubes. Cheese cut into slices.

For the filling in a separate bowl, thoroughly mix oil, balsamic vinegar and mustard.

Apple also peel, cut the same cubes as before sliced avocado. The arugula slightly and tear the hands. Combine together the Apple, avocado and arugula, mix with remaining lemon juice. Sprinkle with salt and pepper to taste, add dressing.

Exempt from shapers chips or remove them from the paper.

Arrange in salad plates, with one end of the dish leaving a little space for decoration.

For decorating alternately put slices of brie, avocado and cheese chips. On top sprinkle with coarsely chopped pieces of roasted almonds (I was ready). Also ideal walnuts, or pine - it's up to your discretion, but, in my opinion, the combination of crunchy chips and nuts, and soft avocado gives the salad extra flavor and piquancy.