"MAHÓN" CHEESE SALAD, APPLE AND DATES WITH FORVM VINEGAR VINAIGRETTE

After one of the great master chefs of our country, we present you another of the clearest examples of our culinary culture. With all of you, Carme Ruscalleda and its Forvm vinegars recipe. Enjoy!

Ingredients

• 1 watercress bunch
• 1 arugula bunch
• 1 endive
• 30 g of pitted dates
• 2 Apple Golden
• 200 g of dry cheese Mahon (single block)
• 150 ml of olive oil
• 20 ml Forvm Cabernet Sauvignon vinegar
• mustard
• pepper and salt

Ingredients for the calvados gelatin (optional)

• 50 ml of calvados
• 100 ml water
• 50g sugar
• 2 sheets of gelatin 2 g each

Elaboration 

1. Put the gelatin sheets into cold water to hydrate. Meanwhile, put the saucepan on the fire and add the water and sugar, when it starts to boil, take the pan of the fire and add the gelatin sheets. Add the calvados and keep everything in a suitable container in the refrigerator.
2. Wash vegetables salad (watercress, arugula and endive) and set aside.
3. Reserve also apple (and cut into thin slices short time before finishing to mount the salad).
4. Just before finishing the salad, break the MAHÓN cheese into unshaped pieces (best to be done with a stylus, or if you don’t have one, with an oyster knife or any other  strong knife) .
5. Cut the dates into tiny dice, mix them with oil, Cabernet Sauvignon  FORVM vinegar, salt, pepper and mustard, and then set aside.
6. To serve, dispose the vegetables into the bowl and mix the fine apple slices. Add the Mahon cheese and the  jelly cut into perfect cubes and add the date vinaigrette.
7. Another more laborious presentation is to place everything into a lettuce leave and  tie it with a stalk of chives and serve it as if it were a vegetable bundle.