Drizzle oil over bread and toast in a hot frying pan for one minute per side.
Melt butter in a clean pan and cook pickled onions until browned.
Preheat the grill to a high setting.
Heat oil in a pan, add chilli, vinegar, and sugar, and fry for one minute.
Add apples and cook for five minutes until soft.
Process the cooked apples in a blender until the mixture is smooth.
Spread compote on toast, add sliced onions and cheese, and grill until melted.
Place beetroots and shallots in a bowl.
Heat vinegar, 110ml water, salt, and sugar, then pour over the vegetables to soak.
Toss lettuce and mizuna with the beetroot, shallots, and some pickling liquid.
Serve the cheese on toast warm with the side salad.