3 Tbsp (45 mL) cider vinegar
3 Tbsp (45 mL) apple juice
2 Tbsp (30 mL) walnut or olive oil
Salt, pepper, sugar
6 oz (180 g) Canadian Blue Ermite or Bénédictin cheese
2 Tbsp (30 mL) finely chopped toasted walnuts
2 medium tart green apples
10 cup (2.5 L) torn salad greens
Sweetened dried cranberries (optional)
1. Combine vinegar, apple juice and oil in a small bowl. Whisk together thoroughly. Add salt, pepper and a little sugar to taste. Set dressing aside.
2. Crumble Canadian Blue Ermite or Bénédictin cheese into a medium bowl. Shape into 18 balls, about 1 inch (2.5 cm) in diameter. Roll balls in chopped walnuts to form truffles. Thread 3 balls onto each of 6 wooden skewers.
3. Core and thinly slice apples. Combine with salad greens in a large bowl 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.