Salad with Le Mamirolle Truffles

Salad with Le Mamirolle Truffles
  • 6 servings
  • 0:20 Preparation
  • 0:15 Cooking
  • 0:35 Total Time


Add all
  • 3 Tbsp.
    (45 mL)

    cider vinegar

  • 3 Tbsp.
    (45 mL)

    apple juice

  • 2 Tbsp.
    (30 mL)

    walnut oil

  • salt, pepper, sugar

  • 6 oz
    (180 g)

    canadian le mamirolle

  • 2 Tbsp.
    (30 mL)

    finely chopped toasted walnuts

  • 2

    medium green apples

  • 10 cups
    (2 1/2 L)

    torn lettuce

  • sweetened dried cranberries


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

Into a medium bowl, crumble cheese. Shape into 18 balls, about 1 inch (2.5 cm) across.

Roll balls in chopped walnuts to form truffles.

Thread 3 balls onto each of 6 wooden skewers.

Core and thinly slice apples.

Place lettuce in a large bowl, add apples and toss with dressing.

Divide salad among 6 chilled plates, top with a skewer of cheese truffles and garnish with sweetened dried cranberries, if desired.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007