Salad with apples, Casolet cheese, cabbage, and walnuts

A fresh, crunchy, and simple recipe, featuring flavors closely tied to the mountains and the Val di Sole.

The sweetness of the apple, the savoriness of the Casolet, the cabbage, and the walnuts create a balanced dish that can be served as an appetizer, side dish, or light lunch.

Ingredients for 4 people

1 small cabbage
2 apples
approx. 180 g of Casolet cheese
60 g of walnuts
extra virgin olive oil
apple cider vinegar
salt
pepper
optional: a teaspoon of honey

Preparation

Thinly slice the cabbage and place it in a large bowl.

Wash the apples and cut them into thin slices or small wedges.

Cut the Casolet into cubes.

Add the apples, cheese, and walnuts to the cabbage.

Prepare the dressing with extra virgin olive oil, a little apple cider vinegar, salt, and pepper.

If you want to create a slightly sweeter contrast, add a small teaspoon of honey to the dressing as well.

Pour the dressing over the salad just before serving and toss gently.

A richer variation

You can also add:

a few slices of speck;
seeds;
mountain honey;
a delicate jam served on the side.

Maso dei Sapori's tip

Casolet is particularly suitable for this recipe because it has a delicate taste that pairs well with the freshness of the apple and the crunchiness of the cabbage.

At Maso dei Sapori in Mezzana, you can find Casolet, Trentino cheeses, honey, and other local products to prepare this and other recipes.