Cheddar Truffles

Recipe ingredients

• 3 Tbsp. (45 mL) cider vinegar Irresistible *
• 3 Tbsp. (45 mL) apple juice*
• 2 Tbsp. (30 mL) walnut oil Irresistible *
• 6 oz (180 g) cheddar *, finely shredded
• 2 Tbsp. (30 mL) cream cheese *
• 2 Tbsp. (30 mL) finely chopped toasted walnuts Irresistible *
• 2 medium green apples
• 10 cups (2.5 L) torn lettuce
• Salt Irresistible *, freshly ground pepper Irresistible * and sugar*
• Dried cranberries * (optional)

Preparation

In a small bowl, whisk together vinegar, apple juice and oil until thick. Add salt, pepper and sugar to taste. Set vinaigrette aside.

In a bowl, using a fork, combine Cheddar and Cream Cheese. Shape into 18 balls, each about 1 inch (2.5 cm) wide. Roll in walnuts to make truffles. Thread 3 balls on each 6 bamboo skewers.

Core apples and cut into thin slices. In a large bowl, toss apples with lettuce and vinaigrette. Divide salad evenly among 6 cold plates and top each salad with a Cheddar Truffle kebab. Garnish with cranberries, if desired.

Suggestion

Instead of walnuts, use finely chopped toasted pecans, and replace apples with ripe but firm pears.

For a change of taste, try with Canadian Oka or Blue cheese.

To serve as an hors-d'œuvre, place each Cheddar Truffle in a small fluted paper cup. Top with finely chopped sweet pepper or fresh herbs and place on a cheese platter.

Cheddar Truffles can be made ahead and refrigerated up to 2 days before serving. Remove from fridge 1/2 hour before serving and roll in chopped nuts.

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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