Pear, Walnut and Abondance Salad

Pear, Walnut and Abondance Salad

Last week, I mentioned that the great people at the French Cheese Board were kind enough to get me some cheese samples. I created a recipes with one of my new favorite cheeses, Mimolette. That recipe was Caramelized Onion Rings with Chipotle Cream and Mimolette. This week, I’m featuring Abondance cheese.

Abondance is a semi-hard, unpasteurized cow’s milk cheese. It has a creamy texture, similar to Swiss cheese, and has a natural rind that tends to have a granular residue (it kind of looks like sawdust). It’s quite fragrant and has a nutty, buttery flavor. Although it’s yielding, it hold up well in this pear-walnut salad, where it blends beautifully with the nuts and fruits.

Pear, Walnut and Abondance Salad

Ingredients

  • 2 Bartlett or Anjou pears, ripe but still firm
  • 1 lemon
  • ¼ cup extra virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1 cup walnuts, toasted and coarsely chopped
  • ¼ cup dried cranberries
  • 8 oz. Abondance cheese, cubed
Read the whole recipe on MizChef