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Mushroom, Apple, and Jarlsburg Salad


Jarlsberg is a sweet, nutty cheese with wide, round holes (“eyes”). You can also make this recipe with Emmental or even a mild Swiss cheese.


  • 1 pound mushrooms, rinsed and drained
  • 1 large apple, Golden Delicious or Pink Lady
  • 3 tablespoons lemon juice 
  • 5 ounces Jarlsburg cheese, cut into 1x1/8-inch strips
  • 1/2 head iceberg lettuce, washed and drained
  • 8 ounces fresh spinach, washed and drained


  • 2 tablespoons sour kombucha 
  • 2 tablespoons mustard
  • 8 tablespoons walnut oil
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste


  1. Slice the mushrooms thin. Set aside in a medium bowl. Core the apple and slice it thin, too. Add it to the mushrooms in the bowl and toss with the lemon juice. 
  2. Place all dressing ingredients into a small-mouth quart jar and shake vigorously. Season it with the salt and pepper and shake once more. Refrigerate it until you are ready to use it. 
  3. Tear the lettuce and spinach into bite-size pieces and toss until blended. 
  4. Add the mushrooms and apples. Toss with the Jarlsburg. 
  5. Drizzle with the dressing. Serve immediately. 


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