Greens with Artisanal Cheeses and Charcuterie

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Cheese Obsession

By Georgeanne Brennan

Published 2013

  • About

For this dish, I combined two classic French courses that I adore, charcuterie and cheese. The result is a riff on a chef’s salad, which I enjoy serving antipasto style. Every time I make it, I pick a different mix of local cheeses to feature along with a selection of meats.

Ingredients

  • 3 Tbsp extra-virgin olive oil
  • 1 Tbsp red wine vinegar
  • ¼ tsp

Method

In a large bowl, using a fork, mix together the olive oil, vinegar, and salt. Season to taste with pepper. Add the greens and toss lightly.

Arrange the dressed greens on one side of a serving platter. On the same platter (or on an additional plate or cutting board), arrange the meats and cheeses. Serve at once.