Recipe

Roquefort-walnut Terrine With Apple Salad Recipe

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Ingredients

Directions

Step #1 Preheat the oven to 350°.
Step #2 Spread the walnuts on a baking sheet & toast for about 10 mins, or until lightly browned & fragrant.
Step #3 Let cool.
Step #4 Line a 7-by-5-inch loaf pan with plastic wrap, leaving 3 inches of overhang all around.
Step #5 In a large bowl, break up the Roquefort with a fork until slightly chunky.
Step #6 Add the walnuts & crème fraîche & mix thoroughly.
Step #7 Scrape the mixture into the loaf pan & smooth the top.
Step #8 Cover up with the overhanging plastic wrap & put in the fridge until very firm, at least 6 hrs or overnight.
Step #9 Peel, core & thinly slice the apples.
Step #10 In a medium bowl, toss the apples with 2 tbsps of the lemon juice.
Step #11 In a small bowl, mix the remaining 2 tsps of lemon juice with the olive oil, mustard & balsamic vinegar.
Step #12 Spice up with salt & pepper.
Step #13 Pour the vinaigrette over the apples & toss well.
Step #14 Unmold the Roquefort terrine & discard the plastic wrap.
Step #15 Run a thin knife under hot water & wipe it off, then cut the terrine into 3/4-inch-thick slices, rinsing & drying the knife after each cut.
Step #16 Arrange the slices on small plates & serve this with the apple salad & bread.
Step #17 Wine Recommendation: The dominating saltiness of the Roquefort & the unctuousness of the walnuts make an ideal contrast for the 1989 Château Lafaurie-Peyraguey Sauternes or the 1988 Château Sigalas Rabaud Sauternes.
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