Name: Chicory, Gala Apple and Gruyère AOP Pots
Ingredients: 1 large head of chicory; 1 Gala apple; 5.5 oz (150g) Gruyère AOP mi-salé; 3.5 oz (100ml) walnut oil; 3.5 Tbsp (50ml) white balsamic vinegar; Salt; Pepper

Chicory, Gala Apple and Gruyère AOP Pots

It’s a bountiful season for apples in eastern PA, and I recently came across this quick and easy recipe from Le Gruyère AOP that celebrates the pairing of fruit and cheese.

Apples have always held a special place in my heart. Their color, their taste, their shape, and their sound embody fall to me. And, as a child, apples provided my first introduction to what became another lifelong treat: quality cheese.

When I would come home from school on fall afternoons, my mom often had a small plate of sliced apples and cheese at the ready. The crunch of the apple combined with the smoothness of the cheese is how I first learned that texture as well as taste contributes to a good food experience. My appreciation of good cheese grew from those afternoons, as my mom and I sat together at the table enjoying our snack.

This dish is perfect as an appetizer, a light lunch – or even an afterschool snack. Enjoy!

Nancy Painter
Edible Philly

Ingredients

1 large head of chicory
1 Gala apple
5.5 oz (150g) Gruyère AOP mi-salé
3.5 oz (100ml) walnut oil
3.5 Tbsp (50ml) white balsamic vinegar
Salt
Pepper

Instructions

Slice the chicory lengthways and chop finely.
Peel and core the apple and cut into small, equally sized cubes.
Cut the Gruyère AOP mi-salé into ½ cm cubes.
Combine all the ingredients.
Season to taste.
Serve in small pots and garnish as desired.