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Baked Vacherin with Endive Salad and Toasted Baguette

Made at All Restaurants | Serves 4

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One of our favourite winter cheeses, Vacherin ( or Mont d’Or, as it is also known) comes in its own spruce box, allowing it to liquify as it ripens. We sometimes eat it as it is, with a spoon. But baked in the box is when it comes into its own as a simple fondue without the clearing up. This is not really a recipe, more a temperature suggestion, but the combination with the bitterness of the chicory works beautifully. 

 

1 Vacherin, approximately 400g
1 baguette, sliced and lightly toasted

For the endive salad
2 heads white endive
1 head red endive
1tbsp Dijon mustard
1tbsp white wine vinegar
2 tbsp extra virgin olive oil
2 tbsp sunflower oil
Sea salt and freshly ground black pepper

 

Method
To make the salad, core the endive, separate the leaves, removing any that are discoloured. In a salad bowl, whisk together the mustard and white wine vinegar. Gradually add and whisk in the oils and season. Toss the leaves in the dressing.Preheat the oven to 180°C / gas mark 5.

Wrap and seal the Vacherin in foil and bake in the oven for 15 to 20 minutes. Serve straight from the oven with slices of toasted baguette and endive salad.

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