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
Preparation
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.
About this recipe
SPONSORED BY LE GRUYÈRE AOP SWITZERLAND