RECIPE:
Artisan Greens with spiced hazelnuts, apples, crisp baguette, and Comte cheese.
Serves 4
Ingredients:
2 cups baby lettuce blend
1 cup Hazelnuts, peeled
½ tsp. kosher salt
½ tsp. smoked paprika
¼ tsp. sugar
2 organic apples
1 sourdough baguette
¼ Lb. comte cheese
2 Tbsp. aged balsamic vinegar
2 Tbsp. blended olive oil
1 tsp. dijon mustard
2 oz melted butter
Aged Balsamic Vinaigrette:
Combine the vinegar, oil, and Dijon in a small container with a tight fitting lid. Shake the container until the ingredients combine. Season the vinaigrette with salt and pepper to taste.
Comte cheese:
Cut the cheese into pieces that are ½ inch tall and 1 and ½ inches wide/long, forming a square. Cut the crust off the baguette and chill it in the freezer until it is very firm. Shave the bread with a mandolin and cut the pieces into strips that are 1 ½ inches wide and 4 ½ inches long. Take two strips, and cross them over each other in the middle. Put one piece of cheese over the cross and fold the bread over the cheese, making a little box. Brush the box with melted butter and bake at 400 degrees until it is melty and golden brown.
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