| INGREDIENTS | LBS. | OZS. | METRIC |
|---|---|---|---|
| Mixed baby radish leaves, as needed | |||
| Xeres vinegar | 3.5 | 100 g | |
| Walnut oil | 9.7 | 275 g | |
| Fleur de sel | 0.1 | 3 g | |
| White pepper, 1 pinch | |||
| Honey crisp apple (julienne), as needed | |||
| Assembly: Slice a 1/4-in. thick piece of the baked beer bread. Spread with salted butter. Place a portion of fruit and nut jam onto slice. Garnish with Fourme d'Ambert. Toss the apple julienne and salad lightly in vinaigrette and place onto tartine. | |||