Triple Creme and Apple Salad with Honey Vinaigrette


Carleton from Champlain Valley Creamery suggests using a sweet vinaigrette on salad made with the triple creme. Serves 6.

For the vinaigrette (inspired by Champlain Valley Apiaries recipe):
1 TB honey
6 TB balsamic vinegar
1/2 cup sunflower or extra-virgin olive oil
1/2 shallot, minced
1 TB chopped fresh parsley
salt and pepper to taste

6 - 8 cups claytonia or other salad greens
1 Macintosh apple, cored and cut in a 1/4 dice
1/2 cup roasted beets, cut in a 1/4 dice
1/2 crottin triple creme cheese, cut into small pieces
handful pecans or walnuts, toasted and chopped
salt and freshly ground black pepper to taste

Place all vinaigrette ingredients in a food processor or blender and blend until ingredients are completely combined. Adjust seasonings with salt and pepper.

Place greens in a large salad bowl. Sprinkle with remaining ingredients. Dress with vinaigrette to taste. Toss and serve.

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