Place 4 crackers on a tray. Using a coarse-blade Microplane*, shave the gruyère evenly over each cracker until the cheese is about 1 cm (½ inch) thick. Scatter the shaved walnuts over each cracker. Place 10 drops of the red wine distillation on each. Place the wild cabbage leaves in a small bowl and dress with the walnut oil and salt. Place the leaves on top to finish.
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