Here are two easy-to-make recipes that would be a tasty addition to your wine and cheese celebration.
By OFER ZEMACHlentil salad 88 248(photo credit: Ofer Zemach)
When choosing accompaniments, think of what effect it may have on the wine. Pickles can overpower, and if you serve chutneys, they should not be spicy. Arugula/rocket, spring onions, olives, or celery, can be served with, but not on, the cheese board.
Biscuits and crackers tend to take away from the texture of the cheese and are often salty, so try fresh breads instead.
Bread should be plain. Some country-style breads can be used, but watch out when having walnuts or raisins in it. Dried fruit such as figs, prunes and raisins are delicious with all styles of cheese.
Here are two easy-to-make recipes that would be a tasty addition to your wine and cheese celebration.
The recipes are taken from Tnuva's cookbook published for Shavuot.
Black lentil salad with carrot and cheese
2 cups black lentils
2 carrots peeled and sliced to thin strips
2 spring onions roughly chopped
250 gr. Tnuva Pireus 5% goat cheese, sliced
for the sauce:
1â„3 cup olive oil
1â„4 cup lemon juice
1 Tbsp. white wine vinegar
lemon zest from half a lemon
salt and freshly ground pepper
Cook the lentils in boiling water (unsalted) for 15-20 min until softened, strain and put in a bowl. Add the carrot onions and cheese. Mix the sauce ingredients and pour on the salad. Add salt and pepper to taste.
This salad can be prepared a day ahead.
Makes 6-8 servings
Beet salad with apple celery and Roquefort cheese
4 apples sliced into halves
2 Tbsp. lemon juice
1 celery stick sliced
1â„2 cup walnuts
2 beets cooked peeled and thinly sliced
100 gr. Tniva Galil Roquefort cheese, (crumbled)
for the sauce
2 Tbsp olive oil
2 Tbsp. Canola oil
1 Tbsp. white wine vinegar
1 tsp. balsamic vinegar
1 tsp. Dijon mustard
1 tsp. sugar
salt and freshly ground pepper
Slice the apple into thin slices then put in a bowl, add the lemon and mix. Arrange the apples nicely on a plate add the beet, cheese, and sprinkle with the celery and walnuts.
Mix the sauce ingredients and pour on the salad
Makes 4 to 6 servings
