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Salad of Mimolette and Crushed Walnuts
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Mimolette lends itself well to being shaved, Parmesan-like, and it’s particularly good with walnuts, which abound in Normandy in autumn and winter – wet walnuts first, followed by the large, wooden boxes full of dried nuts.
A good riesling has the force and richness to counter the pungent Mimolette.
Typical values per serving:
This recipe was first published in February 2009.