Stay me with flagons; comfort me with apples.
Apples and gruyere team up for a salad that's just as good the second day. Use fresh crisp well-flavored apples. Albemarle Pippin, Winesap and Virginia Gold all have a wonderful sweet/tart balance that enhances this combination.
3 ounces Gruyere cheese, diced
Freshly ground pepper
2 cups cored, unpeeled apples, diced
1 cup celery heart, diced
1/2 cup toasted English walnuts or hazelnuts
2 Tbsp. fresh parsley, chopped
1 small shallot, minced
1 Tbsp. walnut oil
1 Tbsp. tarragon vinegar
1 Tbsp. sour cream (or mayonnaise)
- Combine Gruyere cheese with salt and freshly ground pepper and set aside for an hour.
- Make dressing by mixing minced shallot, walnut oil, tarragon vinegar and sour cream (or mayonnaise). Set aside for 20 minutes.
- Combine apples, celery heart, walnuts or hazelnuts and chopped parsley. Add cheese and toss with dressing.