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the goods 1 pink lady or gala apple 3 cups mache lettuce 1/4 cup walnuts rhubarb jam cider or white wine vinegar olive oil 3 oz morbier, livarot or camembert cheese active time: 15 minutes
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apple and morbier salad with rhubarb vinaigrette this is a salad that I made up whilst vacationing in the 'cheese bermuda triangle'; I was staying on an old cider farm wedged between camembert, livarot and pont l'eveque in normandy, france livarot is a smooth, strong flavoured cheese that complements perfectly the tart, crispness of the apples. the rhubarb, being both smooth and tart just refuses to take sides very easy here we go: toss: some mache in a salad bowl, sactter some walnuts and thin slices of a pink lady or gala apple on top add: some slices of morbier or livarot (or camembert or pont l'eveque) cheese mix: 2 tablespoon rhubarb jam with an equal amounts of both cider (or white wine) vinegar and olive oil for a vinaigrette rhubarb jam, huh? yeah...I had bought some delicious bonne maman jam in france...but it is so easy to make: chop: 1 pound of rhubarb stalks into 1 inch chunks (discard any green bits). place in a saucepan with an equal weight of superfine/ castor sugar, one metyer lemon cut in half and 2 cinnamon sticks. heat over a low flame for 30 minutes. done. remove the lemon and cinnamon sticks and keep the jam in the fridge. delicious on toast or stirred through plain yoghurt | ||||
