cheese I blogged about the other day? The ghee-rubbed beauty from the Netherlands? This weekend I discovered yet another use for it. I parceled thin shavings of the Remeker over arugula, pears, red onion, and roasted pinenuts then tossed the whole thing with a maple-mustard -Meyer lemon vinaigrette. It is only Tuesday but already this is the best thing I've eaten this week. Well, at least since Sunday.
Maple-Mustard-Meyer Lemon Vinaigrette
1/4 cup Meyer lemon juice
2 tablespoons white wine vinegar
1 tablespoon each maple syrup and Dijon mustard
1/2 to 3/4 cup grapeseed or olive oil
Salt and pepper to taste
Combine lemon juice, vinegar, syrup, and mustard. Whisk in oil and season with salt and pepper.