A refined salad with fresh, crunchy ingredients and the rich flavour of Val-Dieu cheese. Perfect as a starter or a light lunch. The cheese comes from the abbey of the same name, just across the Belgian border.
Val-Dieu salad
Region: Liège
Val-Dieu salad
Region: Liège
Method
01
Preparation
Preheat the oven to 170 °C. Cut the apple into thick wedges and brush lightly with olive oil. Roughly chop the walnuts and brush these with a little olive oil too.
02
Roast
Place the apple wedges and walnuts on either side of a small baking tray. Roast for 15 minutes, until the apple is soft but still holds its shape and the walnuts are toasted.
03
Melt the cheese
Halve the Val-Dieu cheese and place both halves in the oven with the apple. Let the cheese melt; the rind acts as a little bowl for the melted cheese.
04
Vinaigrette
Gently warm the apple and pear syrup and white wine vinegar. Mix with olive oil, mustard, sugar, salt and pepper to a smooth vinaigrette.
05
Serve
Divide the lettuce and herbs between two plates. Add the roasted apple and walnuts. Place the melted cheese in the middle and drizzle generously with the vinaigrette.
Tips & notes
Do use real apple and pear syrup (not “Rhenish” sugar syrup) for the full, authentic flavour. Best eaten fresh; keep the dressing separate if you prepare ahead, so the lettuce doesn’t go limp.
Variations
- Replace the Val-Dieu with Chimay or Postel cheese as an alternative.
- Add some smoked bacon bits for a heartier version.
Contains:
Milk
Tree nuts
Mustard
Sulphites
Serve with
| Calories | 566 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 19 g |
| Fat | 52 g |
| Fibre | 2 g |
Estimated values, calculated from standard nutritional values per ingredient.
