Apples and Cheddar

I ate this combo for lunch yesterday and for dinner tonight, in two different guises. Tonight I dressed mixed greens with a balsamic-style cider vinaigrette, then tossed them with cubed cantal, diced apple and toasted walnuts. It was a great combo, the crisp, tart, sweet apple and bitterness from the greens and walnuts balancing the richness of the cheese and olive oil in the dressing.

Yesterday for lunch I split a roll, layered on shredded cantal, a slice of ham, thinly sliced apple, another layer of cheese and some mustard, then wrapped it in foil and baked it for 10 minutes.