Recipe By Kelly Macdonald

Kelly Macdonald is the executive chef of the famous Napa Valley Wine Train. He uses Spring Hill Jersey cheeses in some of his recipes, so take a ride on the Wine Train to taste our wonderful cheese! Visit www.winetrain.com to find out how you can travel on the Wine Train.

Spring Hill Salad

Recipe serves 6

3 - Belgian Endive
2 - Granny Smith Apples
3 cups - Fresh Baby Spinach
1 cup - Spring Hill Honey Mustard Horseradish Quark Cheese
2 tsp. - Chopped Basil
¼ cup - Extra Virgin Olive Oil
¼ cup - Apple Cider Vinegar
Salt and Pepper to taste

Wash spinach and endive then pat dry. Cut the endive into ½ inch rings. In a large bowl, place endive rings and spinach. Toss gently. Slice the apples into thin wedges, about 1/8 inch in thickness. Add these, along with the basil to the bowl and toss gently. Mix the olive oil and vinegar in separate bowl. Add salt and fresh ground pepper to taste. Splash on salad until all ingredients are lightly coated. Salad can be served in one large bowl or individually plated. The last step is to sprinkle the salad with dime size pieces of mustard quark cheese.

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