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Fermented, tree nut cheese and market veggies with a warm sherry wine and raisins dressing
I came up with this dish because I had some leftover fermented cheese from the production at Matthew Kenney Culinary. (Please note if you don’t have fermented nut cheese ready, you can not make this dish on the spot. Fermented cheese needs to be made 2 days before.) I also had some market veggies I…