Roquefort-walnut terrine with apple salad

Indulge in the rich flavors of Roquefort-walnut terrine paired with crisp apple salad. A harmonious blend of savory and sweet notes in every bite.

Ingredients:

• 2 cups walnuts (about 200g)
• 450g Roquefort cheese, at room temperature
• 1 cup crème fraîche 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

Instructions:

1. Preheat the oven to 350°. Place the walnuts on a baking sheet and bake for around 10 minutes, or until they turn lightly brown and emit a pleasant smell. Allow them to cool.
2. Cover the bottom of a 7-by-5-inch loaf pan with plastic wrap, ensuring there is a 3-inch overhang on all sides. In a large bowl, use a fork to break the Roquefort cheese into slightly chunky pieces. Add the toasted walnuts and crème fraîche, and mix thoroughly. Transfer the mixture into the loaf pan, level the top, and then cover it with the excess plastic wrap. Chill it until it becomes very solid, for a minimum of 6 hours or overnight.
3. Peel, remove the core, and thinly slice the apples. Toss the apple slices in a medium bowl with 2 tablespoons of lemon juice. Prepare the vinaigrette by mixing the remaining 2 teaspoons of lemon juice with olive oil, mustard, and balsamic vinegar in a small bowl. Season the vinaigrette with salt and pepper before pouring it over the apples. Thoroughly coat the apples with the vinaigrette.
4. Remove the Roquefort terrine from the loaf pan and discard the plastic wrap. Rinse a thin knife under hot water, wipe it clean, and then use it to slice the terrine into 3/4-inch-thick pieces. Rinse and dry the knife after each cut. Arrange the slices on small plates and serve them with the apple salad and bread.

Summary:

• Calories: 4503 kcal
• Fat: 371 g
• Protein: 144 g
• Carbs: 178 g
• Potassium: 2638 mg
• Magnesium: 559 mg