Set your mandoline sliver to the thinnest setting. I set mine just below 1/8 inch. Do a few test slices to see what works best for you. Slice the radishes and the apple. I immediately squeeze the lemon juice on the apple slices to prevent browning, be sure to coat all the surfaces. Whisk together the vinaigrette ingredients and taste to adjust any of the components. Toss the radishes and apple slices with the dressing, and then arrange on a platter, along with the mint and nuts. Top with the cheese, and serve right away.
