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

November 07, 2019

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

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
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