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An elegant first course, slices of buttery
gorgonzola and walnut terrine are served on a bed of crisp mixed
greens, blanched haricot verts and fresh fruit gently tossed
in a creamy vinaigrette and garnished with toast points.
Terrine of Wisconsin
- 2 pounds (6 cups) Wisconsin Gorgonzola
cheese, softened to room temperature
1 pound unsalted butter, softened to room temperature
2 cups walnut halves
1 tablespoon coarsely ground black pepper
1/4 cup sherry vinegar or red wine vinegar
1 egg yolk
3 teaspoons Dijon mustard
3/4 cup vegetable oil
1/4 cup olive oil
Salt and pepper
2 quarts (8 cups) torn assorted greens (Belgian endive, arugula,
curly endive, salad Savoy, romaine)
1 cup blanched haricot verts or fresh thin green beans
2 cups assorted fresh fruit (kiwi slices, pear slices, raspberries,
strawberry slices, tangerine sections)
6 slices bread, crusts trimmed, toasted, quartered diagonally
- Combine cheese, butter, walnuts and ground
pepper; mix well.
- Line a 9x5-inch loaf pan with plastic
wrap; pack with cheese mixture. Chill 4 hours or until firm.
- Combine vinegar, egg yolk and mustard
with wire whisk. Whisk in oils. Season to taste. Pour over greens
and the haricot vert or green beans; toss lightly.
- Cut terrine into 12 slices; place one
slice at bottom of each dinner plate. Arrange greens above terrine;
surround with fruit. Garnish with toast points.
Makes 12 servings.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
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