This is the Blue Cheese Truffles recipe.
- Prep: 25 min
- 3 tbsp (45 mL) cider vinegar
- 3 tbsp (45 mL) apple juice
- 2 tbsp (30 mL) walnut oil or olive oil
- Salt and pepper to taste
- A pinch of sugar
- 6 oz (180 g) Canadian Blue Ermite or Bénédictin cheese
- 2 tbsp (30 mL) toasted walnuts finely chopped
- 2 medium tart green apples
- 10 cups (2.5 L) torn salad greens
- Sweetened dried cranberries (optional)
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.
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.
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.
Variation: Replace walnuts with finely chopped toasted pecans and apples with firm ripe pears.
To serve Cheese Truffles as an hors-d'oeuvre, place each one in a small fluted paper cup. Garnish with sweet pepper or fresh herbs and place on a cheese tray.
Cheese Truffles can be prepared ahead and stored in the refrigerator for up to 2 days before serving. Remove from the fridge 1/2 hour before serving and roll in chopped nuts.
For a change of taste, use finely shredded Sharp Cheddar blended with 2 tsp (30 mL) spreadable Canadian Cream cheese.