A simple, yet elegant first course salad of homemade pickled quince, sliced cooked beets and thick slices of nutty, slightly sweet Gruyère cheese. Recipe by Chef Scott Johnson.

Gruyère with Beets and Pickled Quince

2 ounces (1/4 cup) water
1 ounce (2 tablespoons) cider vinegar
1 ounce (2 tablespoons) honey
2 quinces, peeled, seeded, cut into 1/8-inch strips
2 beets, cooked, peeled, sliced thin (1/8 inch crosswise)
Salt and pepper to taste
6 ounces Wisconsin Emmi-Roth Kase Grand Cru® Gruyère cheese, cut in 4 thick slices

1. In small saucepot, combine water, vinegar and honey; bring to a boil. Add quince. Cover and refrigerate for 2 hours or overnight.
2. Arrange beet slices on 4 serving plates. Top with quince. Season to taste. Place cheese slices over quince.

Makes 4 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.