2015. Jarcuterie

At first, this seemed to me like one big American mess. Leave it to the Americans to take a refined concept (charcuterie board) and downgrade it to a common item (jarcuterie). After having tried it, I admit it is not a total loss, with some changes to optimize it. First, do not present in a jar! A nice rustic bowl per person with some bread on the side is ideal. Second, I did not like the texture of the meat on the next day, so best to "dress" just before serving, like a salad.

Ingredients:

1/4 cup extra virgin olive oil

3 Tbsp apple cider vinegar

1 Tbsp honey

1 Tbsp whole-grain mustard

1/4 tsp freshly ground black pepper

1/4 tsp salt

1 garlic clove, grated

1 Granny Smith apple, chopped

1 Gala apple, chopped

180g Gouda cheese, cubed

1 cup salami or dried beef, cut into half moons

1 cup cornichons

2 Tbsp finely chopped onion

1/3 cup dried cranberries

1/3 cup walnut halves

Method:

Whisk together oil, vinegar, whole grain mustard, honey pepper, salt, and grated garlic in a bowl until well combined.

In a large bowl, mix together apples, cheese, salami/dried beef, cornichons, onion, cranberries, and walnuts until evenly combined. Drizzle with prepared dressing until well coated. Serve immediately with some toasted sourdough bread on the side. If keeping for several days, keep dressing and ingredients separate, and dress just before serving.

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