Wash apples, quarter them, remove seeds and cut them into fine slices. Mix apples with lemon juice. Heat port wine, sugar and butter in a saucepan, cover the apple slices and steam them for 3-4 minutes.
Coarsely chop the pumpkin seeds. Peel garlic and chop finely. Mix cream cheese, pumpkin seeds and garlic. Cut baguette slices lengthwise in half and spread with the cream cheese.
Clean and wash the salad, drain well and cut or pluck into bite-sized pieces. Wash chives, shake dry and chop finely. Wash lime thoroughly, dab dry and finely grate half of the peel.
Squeeze the lime. Whisk QimiQ smooth Blend together the vinegar, syrup, 2 tbsp lime juice and zest Add the chives, except for a little bit for sprinkling, and season to taste with salt and pepper
Clean the mushrooms, wash briefly and dab dry. Whisk eggs in a deep plate with some salt and pepper. Put flour and breadcrumbs in deep plates as well. Heat the oil in a tall, narrow pot.
Turn whole mushrooms first in flour, then in egg and finally in breadcrumbs. Bake in hot oil in portions until golden brown (about 3 minutes). Roast the baguette strips under the preheated grill for approx. 3 minutes.
Arrange steamed apples and leaf salads on 4 plates. Place warm porcini mushrooms on top and spread salad dressing over them. Sprinkle with remaining chives. Serve with baguette strips.