Roquefort-Walnut Terrine with Apple Salad Recipe

Name: Roquefort-Walnut Terrine with Apple Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups walnuts (about 7 ounces); 1 pound Roquefort cheese, at room temperature; 1 cup creme fraiche or sour cream; 4 medium Granny Smith apples; 2 tablespoons plus 2 teaspoons fresh lemon juice; 1/4 cup pure olive oil; 2 tablespoons Dijon mustard; 1 tablespoon plus 1 teaspoon balsamic vinegar; Salt and freshly ground pepper; Crusty bread, for serving

Servings: persons

2 cups walnuts (about 7 ounces)
1 pound Roquefort cheese, at room temperature
1 cup creme fraiche or sour cream
4 medium Granny Smith apples
2 tablespoons plus 2 teaspoons fresh lemon juice
1/4 cup pure olive oil
2 tablespoons Dijon mustard
1 tablespoon plus 1 teaspoon balsamic vinegar
Salt and freshly ground pepper
Crusty bread, for serving

1
Preheat the oven to 350.
2
Spread the walnuts on a baking sheet and toast for about 10 minutes, or until lightly browned and fragrant.
3
Let cool.
4
Line a 7-by-5-inch loaf pan with plastic wrap, leaving 3 inches of overhang all around.
5
In a large bowl, break up the Roquefort with a fork until slightly chunky.
6
Add the walnuts and creme fraiche and mix thoroughly.
7
Scrape the mixture into the loaf pan and smooth the top.
8
Cover with the overhanging plastic wrap and refrigerate until very firm, at least 6 hours or overnight.
9
Peel, core and thinly slice the apples.
10
In a medium bowl, toss the apples with 2 tablespoons of the lemon juice.
11
In a small bowl, combine the remaining 2 teaspoons of lemon juice with the olive oil, mustard and balsamic vinegar.
12
Season with salt and pepper.
13
Pour the vinaigrette over the apples and toss well.
14
Unmold the Roquefort terrine and discard the plastic wrap.
15
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.
16
Arrange the slices on small plates and serve with the apple salad and bread.

1136

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups walnuts (about 7 ounces), 1 pound Roquefort cheese, at room temperature, 1 cup creme fraiche or sour cream, 4 medium Granny Smith apples, and more.

Yes, Roquefort-Walnut Terrine with Apple Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roquefort-Walnut Terrine with Apple Salad

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