Cheddar Truffles #4655

 Preparation:    15 min
Marinating/Waiting:    0 min
Cooking:    15 min
Total:    30 min
6 servings

 

 

 

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.

For a South Asian Desi Twist:

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

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Comments

[cooking grill]

YUM!!! the BEST thing about summer!