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Directions for: Blue Cheese Truffles

Ingredients

3 Tbsp (45 mL) cider vinegar

3 Tbsp (45 mL) apple juice

2 Tbsp (30 mL) walnut or olive oil

Salt, pepper, sugar

6 oz (180 g) Canadian Blue Ermite or Bénédictin cheese

2 Tbsp (30 mL) finely chopped toasted walnuts

2 medium tart green apples

10 cup (2.5 L) torn salad greens

Sweetened dried cranberries (optional)

Directions

1. Combine vinegar, apple juice and oil in a small bowl. Whisk together thoroughly. Add salt, pepper and a little sugar to taste. Set dressing aside.

2. Crumble Canadian Blue Ermite or Bénédictin cheese into a medium bowl. Shape into 18 balls, about 1 inch (2.5 cm) in diameter. Roll balls in chopped walnuts to form truffles. Thread 3 balls onto each of 6 wooden skewers.

3. Core and thinly slice apples. Combine with salad greens in a large bowl and toss with dressing. Divide salad among 6 chilled plates, top with a skewer of Cheese truffles and garnish with sweetened dried cranberries, if desired.

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