ingredients

• 2 apples (golden, fuji ...)

• 150 g of pure sheep cheese Pyrenees

• 1 tbsp. to s. of AOC Espelette pepper

• 2 tbsp. to s. olive oil

• 1 dash of Banyuls vinegar

Steps

Step 1

20 min before serving. Wash the apples, do not peel them. Detail them, as well as the cheese, in cubes. Put them in a salad bowl with the chili, oil, vinegar and salt.

2nd step

Assemble. Mix and let cool for 15 minutes before eating.

tips

Pure Sheep Pyrenees. These pressed cheeses are a beautiful ivory white color, more or less firm depending on the ripening period: from several weeks to several months. Their subtle taste - typical and fruity - comes from the finesse of sheep milk from Béarn and the Basque Country, and from the passion of shepherds and artisan cheese makers for their terroir.

Banyuls vinegar. It has all the aromas of sweet wine, with a hint of nuts and almonds. You can replace it with another sweet wine vinegar.