Roquefort-Walnut Terrine with Apple Salad

Name: Roquefort-Walnut Terrine with Apple Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 237 milliliters crème fraîche or sour cream; 8 servings Crusty bread, for serving; 2 Tbsps Dijon mustard; 4 mediums Granny Smith apples; 2 Tbsps fresh lemon juice; 59 milliliters pure olive oil; 454 grams Roquefort cheese, at room temperature; 8 servings Salt and freshly ground pepper; 198 grams cups walnuts (about

Need a vegetarian main course? Roquefort-Walnut Terrine with Apple Salad could be a super recipe to try. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 542 calories, 17g of protein, and 46g of fat each. If you have dijon mustard, crème fraîche, crusty bread, and a few other ingredients on hand, you can make it. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Spread the walnuts on a baking sheet and toast for about 10 minutes, or until lightly browned and fragrant.

Ingredients you will need

Walnuts

Spread

Toast

Equipment you will use

Baking Sheet

Let cool.

Line a 7-by-5-inch loaf pan with plastic wrap, leaving 3 inches of overhang all around. In a large bowl, break up the Roquefort with a fork until slightly chunky.

Ingredients you will need

Roquefort Cheese

Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

Bowl

Add the walnuts and crme frache and mix thoroughly. Scrape the mixture into the loaf pan and smooth the top. Cover with the overhanging plastic wrap and refrigerate until very firm, at least 6 hours or overnight.

Ingredients you will need

Walnuts

Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

Peel, core and thinly slice the apples. In a medium bowl, toss the apples with 2 tablespoons of the lemon juice. In a small bowl, combine the remaining 2 teaspoons of lemon juice with the olive oil, mustard and balsamic vinegar. Season with salt and pepper.

Ingredients you will need

Balsamic Vinegar

Salt And Pepper

Lemon Juice

Olive Oil

Mustard

Apple

Equipment you will use

Bowl

Pour the vinaigrette over the apples and toss well.

Ingredients you will need

Vinaigrette

Apple

Unmold the Roquefort terrine and discard the plastic wrap. Run a thin knife under hot water and wipe it off, then cut the terrine into 3/4-inch-thick slices, rinsing and drying the knife after each cut. Arrange the slices on small plates and serve with the apple salad and bread.

Ingredients you will need

Roquefort Cheese

Apple

Bread

Water

Wrap

Equipment you will use

Plastic Wrap

Knife

Wine Recommendation: The dominating saltiness of the Roquefort and the unctuousness of the walnuts make an ideal contrast for the 1989 Chteau Lafaurie-Peyraguey

Ingredients you will need

Roquefort Cheese

Walnuts

Wine