A simple, yet elegant first course saladof homemade pickled quince, sliced cooked beets and thick slicesof nutty, slightly sweet Gruyere cheese. Recipe by ChefScott Johnson.
Recipe: Gruyere withBeets and Pickled Quince
2 ounces (1/4 cup) water
1 ounce (2 tablespoons) cider vinegar
1 ounce (2 tablespoons) honey
2 quinces, peeled, seeded, cut into 1/8-inch strips
2 beets, cooked, peeled, sliced thin (1/8 inch crosswise)
Salt and pepper to taste
6 ounces Wisconsin Emmi-Roth Kase Grand Cru® Gruyerecheese, cut in 4 thick slices
Makes 4 servings.
Recipe and photograph courtesy of WisconsinMilk Marketing Board, Inc.
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