Three French Cheeses with an Apple, Fennel, and Walnut Salad
Book Description
The popularity of restaurant cheese platters, offered after the main course and before dessert, leads many of us to consider a similar home presentation. But how to go about it? Part guide, part recipe book, Janet Fletcher's The Cheese Course offers a deft introduction to choosing and presenting cheese for mealtime enjoyment. The book doesn't pretend to be comprehensive
So many cheeses would be compatible with this palate-refreshing salad, but here's one appealing trio: Reblochon, Valen~ay, and Fourme d'Ambert. Another option would be Cantal, Roquefort or Bleu de Gex, and Sainte-Maure.
Make the salad in fall and winter, when fennel and apples are at their crisp best.
Servings: 6
3/4 cup walnuts
2 large fennel bulbs
1 red apple, quartered and cored
3 tablespoons chopped Italian parsley
1 1/2 pounds French cheese of 3 varieties
In a small bowl, whisk together the olive oil, lemon juice, shallot, and salt and pepper to taste. Let stand for 30 minutes to allow the shallot flavor to mellow. Taste and adjust the balance as needed.
Preheat the oven to 350 degrees F. Toast the walnuts on a baking sheet until fragrant and lightly colored, about 15 minutes. Let cool, then break into small pieces by hand or chop coarsely.
Cut off and discard the fennel stalks, if attached. Remove the outer layer of the bulb if it is bruised or thick and fibrous. Halve the bulb and thinly slice crosswise; you can do this by hand with a sharp knife, but a vegetable slicer, such as a mandoline, makes the task easier. Cut the apple quarters crosswise into thin slices. In a large bowl, combine the fennel, apple, walnuts, and parsley. Add the dressing and toss well. Taste and adjust the seasoning.
