Snack
Fall Jarcuterie with Mustard Vinaigrette
20 minServes 6Nutri-Score C€€
C
20 min
20 minFall Jarcuterie with Mustard Vinaigrette
what you need
Ingredients
extra virgin olive oilPantry60 ml
apple cider vinegarPantry45 ml
honeyPantry21 g
whole-grain mustardPantry15 g
freshly ground black pepper (freshly ground)Spices1 g
kosher saltSpices1 g
garlic (grated)Produce1 piece
Granny Smith apple (chopped)Produce1 piece- Honeycrisp apple (chopped)Produce1 piece
white sharp Cheddar cheese (cubed)Dairy170 g
salami (cut into half moons)Meat140 g- cornichonsPantry150 g
shallot (finely chopped)Produce20 g- dried cranberriesPantry40 g
walnut halvesNuts & seeds35 g
per serving
Nutrition
229kcal
- Carbs
- 10 g
- Proteins
- 8 g
- Fat
- 18 g
what you’ll use
Tools
Mixing bowl ×2
Whisk
Grater
large jar with lid
step by step
Method
- Step 1
Make the mustard vinaigrette
- Whisk together the olive oil, apple cider vinegar, whole-grain mustard, honey, black pepper, salt and grated garlic in a bowl until well combined.
- Taste and adjust the seasoning if needed.
- Step 2
Chop and combine the ingredients
- Cut the apples, Cheddar, salami and cornichons into small, bite-sized pieces so everything mixes well.
- In a large bowl, mix together the apples, Cheddar, salami, cornichons, shallot, dried cranberries and walnuts until evenly combined.
- Step 3
Dress the mixture
- Drizzle the prepared vinaigrette over the mixture and toss until everything is well coated.
- Step 4
Pack and store
- Transfer the mixture to a large jar with a lid and shake gently.
- Serve immediately or refrigerate for up to 5 days.
most cooked first