Black Bomber and Roasted Apple Vinaigrette Dressing

25th May 2018


200g Black Bomber Extra Mature Cheddar broken into small chunks
1 Granny Smith Apple
2 Medium Shallots
200ml Extra Virgin Olive Oil
100ml Cider Vinegar
1 tsp Wholegrain Mustard
3 Sage leaves
Salt and pepper


  • Pre-heat oven to 180c
  • Peel and roughly chop the apple. Peel the shallots and cut in half.
  • Place on a lightly oiled baking tray and roast in the oven for 10-15 mins until the apple and shallots start to slightly brown. Remove and allow to cool.
  • Place the apple, shallots and all other ingredients (except the oil and cheese) in a food processor (or use a stick blender in a bowl).
  • Add the oil in a slow, steady stream as you blend and mix until smooth.
  • Break the Black Bomber into chunks over salad and pour on the dressing.