Favourite salad with walnut-alm cheese

Name: Favourite salad with walnut-alm cheese
Cook time: 30 min
Total time: 1 h 30 min
Yield: 2
Ingredients: 2 TABLESPOONS Walnut kernels; 1 TEASPOON Apricot Jam; 1 creamy and spicy alpine cheese (150 g; e.g. from Bergader); 1 TEASPOON Grappa; 1 TEASPOON medium hot mustard; 75 g Baby salad mix; 1 Khaki; 1 Shallot; 2 TABLESPOONS Balsamic vinegar; 7-10 Tbsp salt, pepper; 1 TABLESPOON Olive oil

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

Instead of the annual voucher for a massage: Surprise your treasure with affinated cheese - rubbed by yourself with grappa and spoiled with roasted nuts and apricots

COOK TIME
30 mins

TOTAL TIME
90 mins

Ingredients

Servings: 2

2 TABLESPOONS Walnut kernels
1 TEASPOON Apricot Jam
1 creamy and spicy alpine cheese (150 g; e.g. from Bergader)
1 TEASPOON Grappa
1 TEASPOON medium hot mustard
75 g Baby salad mix
1 Khaki
1 Shallot
2 TABLESPOONS Balsamic vinegar
7-10 Tbsp salt, pepper
1 TABLESPOON Olive oil

Directions

1
Chop the walnuts and roast them in a small pan without fat. Stir in jam. Remove from heat and let it cool down.
2
Scrape the top layer of mould off the cheese with a knife, so that the red smear layer of the cheese is exposed. Spread this layer first with grappa, then with mustard. Spread the walnut mixture over it and press it down a little. Put it in a cold place.
3
Sort the salad, wash and spin dry. Clean, wash and slice the persimmon. Cut out 1 heart from 1 slice, dice the rest. Peel and finely dice the shallot. Mix vinegar, salt and pepper. Fold in the oil. Cut cheese into slices. Mix salad with kaki cubes, shallot and vinaigrette and serve. Add the cheese and garnish with the kaki heart.