As I have mentioned in a past post, my family and I took an incredible trip to Italy last year. One of our stops was in Tuscany, and we stayed at an absolutely beautiful Relais & Chateaux hotel, Il Falconiere. Among the many incredible features at this hotel, including a Michelin Star Restaurant, it has a top notch cooking class program. My Mom and I took a private cooking class that will always be a life highlight. When it came to making this dish, we first were a bit hesitant based upon the ingredients. But have you ever heard someone say don’t make modifications and trust the chef? Well, thankfully we did because this starter is beyond delicious. I have made this for many of dinner parties since, and my guests alway gobble it up.

Ingredients

• 300g Bread Crumbs
• 4.4 oz Red Wine Vinegar
• 2 Cups Olive Oil
• 2 Spoons Raisins
• 1/2 Cup Walnuts
• 1 Spoon Honey
• 20g Ginger, freshly grated
• Salt & Pepper

• 2 Bell Peppers
• 1 Celery
• 5 Carrots
• 2 pears
• 2 Apples
• 6 Radish
• Harvest Bread
• Manchego Cheese

Place bread and vinegar in a bowl, letting the bread soak for 30 minutes. Add raisins to a separate bowl and let sit in lukewarm water. Drain the raisins before mixing with the other ingredients.

Mix the vinegar bread, raisins, walnuts, grated gingers, and honey into a food processor. Add olive oil slowly, grating until it is a sauce. Season with salt and pepper.

Clean and chop the vegetables and fruit. Serve the dipping sauce on the veggies, fruit, sliced bread and cheese.