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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

 

you will need:

  • large salad bowl

 

serve with:

  • spiced pork with cider braised lentils
  • apple and toffee cake

 

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

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