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Pleasant Ridge Reserve Wrapped In Brioche With Hard Salami, Sweet Pepper And Celery Root Slaw, Mustard Vinaigrette


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For the Sponge:

3/4 cup warm milk

2 tablespoons dry yeast

3 eggs

3 1/2 cups flour

For the brioche:

2 1/2 pound flour

1 1/4 cups sugar

2 tablespoons salt

10 eggs

2 ounces honey

1 pound butter, softened

24 ounces (1 1/2 pound) Wisconsin Pleasant Ridge Reserve cheese, cut in 1-ounces portions

For the Slaw:

6 ounces hard salami, julienned

1 medium sweet pepper (cubanella, banana), sliced

1 medium celery root, shredded

4 roasted red peppers marinated in olive oil, chopped

1/2 cup chopped fresh Italian parsley

For the vinaigrette:

2 tablespoons whole grain mustard

1/2 tablespoon honey

2 tablespoons red wine vinegar

2 cups olive oil

Salt and pepper to taste

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