You don’t have to ask me twice if I’d like a piece of good, aged cheddar. I’ll nibble on it any day, at any time, in any place. I was eating the crumbs of a hunk of Montgomery’s Cheddar (my husband brought it back for me as a gift for letting him go to London solo), with some apples and roasted, buttered hazelnuts when I first read about the Food52 apple salad challenge. Add a complementary vinaigrette and some soft, Bibb lettuce, and presto-chango, it’s a salad. - cheese1227 —cheese1227
Test Kitchen Notes
Simple to make and delicious, this apple, hazelnut and cheddar cheese salad is a lovely combination of textures and flavors. Sweet honey mustard dressing and tender Bibb lettuce create a nice base for the tart granny smith apples and sharp cheddar. The dried figs were a pleasant chewy surprise. A little extra sprinkle of sea salt heightened all the flavors. —jvcooks
I am an excellent eater (I have been all my life). I’m a pretty good cook (Ask my kids!). And my passable writing improves with alcohol (whether it's the writer or the reader that needs to drink varies by sentence.). I just published my first cookbook, Green Plate Special, which focuses on delicious recipes that help every day cooks eat more sustainably.