Monday, December 25, 2006
Green Apples and Blue Cheese
Feeling a bit full after your christmas meal? Me too. So I thought I'd share a really light and super flavorfull dish - something that takes no time at all to assemble, but gives rich rewards in every bite. I got this from a lovely Swedish food blog, I Mitt Franska Kök - thank you Annette!
You need green apples (Granny Smith or other very tart apples are perfect), a sharp blue cheese (I use Fourme d'Ambert per Annette's recommendation), some walnuts, and if you'd like, some good oil (I use cold-pressed rapeseed oil), a not too sharp white vinegar, and a few drops of runny honey. Make sure the cheese is not straight from the fridge, as the flavor will be much, much better after half an hour in room temperature. The proportions are something like two apples, about 50 g cheese, a small handful of nuts. This should serve four, as a light appetizer.
Core the apples and slice them thinly. Arrange on a large platter. Crumble the cheese and walnuts all over the platter. If using a dressing - I did, but Annette didn't - just whisk together oil, honey and vinegar until emulsified. Drizzle over the salad. You need to serve it pretty much right away or the apples will loose their color.
Recipe in Swedish:
Gröna äpple, blå ost