SBS Food

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Gourmet cheese salad (salade gourmande au fromage)

This superb gourmet salad is made using two of my favourite French cow’s milk cheeses: morbier and comté. To complement the flavour of these local cheeses, I add beetroot, walnuts, witlof and apple.

  • serves

    4

  • prep

    20 minutes

  • difficulty

    Easy

serves

4

people

preparation

20

minutes

difficulty

Easy

level

Ingredients

  • 4 small beetroot, cooked, finely sliced
  • 1 tsp Dijon mustard
  • 1 tbsp raspberry vinegar or red wine vinegar
  • salt and freshly ground pepper
  • 60 ml (¼ cup) walnut oil
  • 1 small witlof
  • 1 Granny Smith apple
  • 2 tbsp walnut pieces
  • 80 g comté cheese, approximately, cut into 12 thin slices or 1 big wedge, if preferred
  • 80 g morbier cheese, approximately, cut into 12 thin slices or 1 big wedge, if preferred
  • 6 hard-boiled quail eggs, peeled and halved (optional)
  • 2 tbsp finely cut chives
  • 12 small edible flowers

Instructions

Divide the beetroot among four serving plates.

In a bowl, combine the mustard and vinegar. Season with salt and pepper. Stir in the walnut oil.

Cut the witlof and apple into small sticks and place in a bowl. Add half of the dressing and the walnut pieces. Spoon a little of the dressed salad onto each prepared plate.

Arrange the cheese around the salad. Garnish each plate with three quail egg halves. Spoon a little extra dressing over the cheese.

Scatter with chives and decorate with edible flowers. Serve.

Photography by Benito Martin. Styling by Sarah O’Brien. Food preparation by Alice Storey.

In-video photography by Peter Warren.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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Published

By Gabriel Gaté
Source: SBS



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