In this effortless salad, created by The Culinary Institute of Norway, smoked Jarlsberg adds an extra special flavour to crisp garden greens. Simply serve with bread and butter for a perfect light lunch with friends or family. Or enjoy as a side dish alongside grilled chicken or fish.
Chop the smoked Jarlsberg into large dice. Divide the fennel in two and boil it in water for a couple of minutes, leave to cool. Cut the fennel and red onion into thin slices and dice the apples. Finely chop the chives and the chili, stones removed. Mix all the ingredients together. Top it off with the Jarlsberg cheese.