In accordance with this recommended pairing I chose to use bitter mustard greens and radish. These vegetables both have that same dry, crisp and refreshing quality you get from a good IPA or English bitter. And since mustard is always a good companion to cheese the greens worked in that respect as well.
The only thing that was cooked for this dish was the vinegar, which was reduced to a thick syrup. Everything else was simply sliced up and served raw. The apples and radish were dipped in some lemon juice to keep them from browning. I went against the grain here by not serving any bread with the cheese. I think that fresh vegetables and greens are a great and under-utilized commodity to serve with cheeses. They can add more to a cheese plate than bread can. I love bread with cheese but it can get really boring and is sometimes an easy was out.
Organic Icicle Radish - Culton Organics
Organic Chinese Mustard Greens - Queen's Farm
Sustainable Honey Crisp Apple - 3 Springs
Local Honey -