September 25, 2018
GREENGAGE, STUFFED VINE LEAVES, BLUEBERRIES AND FOURME D’AMBERT SALAD
Just back from holiday with absolutely no idea of what to eat healthily ? You will adore this salad : It’s a perfect dish to illustrate the lovely month of September : the color, the season fruits, the taste… The Fourme d’Ambert is a farmhouse blue cheese which comes from the Auvergne area in France. This particular cheese is one of France’s oldest dating back to the Romans!
Wine pairing : Côtes du Rhône (Red) from The Rhône Valley.
GREENGAGE, STUFFED VINE LEAVES, BLUEBERRIES AND FOURME D’AMBERT SALAD
A quick glance in your kitchen…
IN YOUR FRIDGE
Greengage
Mint
Blueberry
Fourme d’Ambert
Cress and spinach salad
IN YOUR CUPBOARD
Stuffed vine leaves
Shallot
GREENGAGE, STUFFED VINE LEAVES, BLUEBERRIES AND FOURME D’AMBERT SALAD
Serves 1
1 generous slice Fourme d’Ambert diced
A handful fresh mint
3 little stuffed vine leaves
1 finely chopped little shallot
Some cress salad and spinach
4 greengages cut in half, pitted
A handful blueberries
On a bed of spinach and cress, arrange the cheese, the mint, shallot, greengages and the stuffed vine leaves.
Sprinkle with the blueberries and toss to combine with your own dressing.(Click here).
Serve.
Salade de Reine-Claude, feuilles de vignes, Fourme d’Ambert et myrtilles
Pour 1 personne
1 généreuse tranche de Fourme d’Ambert
1 poignée de feuilles de menthe coupées
1 poignée de feuilles de menthe coupées
3 feuilles de vigne
1 échalote finement coupée
Salade de cresson et d’épinards frais
4 Reine-Claude coupées en deux
1 poignée de myrtilles
Dans une assiette, arrangez la salade de cresson et d’épinards.
Disposez le fromage, menthe, échalote, Reine-Claude et feuilles de vignes.
Servez !
