Emmi Le Gruyère® Cheese and Pineapple Panzanella

By Award-winning chef Elizabeth Falkner

*You can easily make your own croutons by cutting a French baguette into cubes, tossing with a little olive oil, sprinkling with salt, and toasting in a 375°F oven for about 15 minutes or until crouton edges are toasted golden brown.
4 servings


  • For Vinaigrette:
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • Few cranks of black pepper
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons water
  • 1/4 cup canola oil
  • 3 tablespoons extra virgin olive oil

  • For Salad:
  • 1 1/2 cups plain croutons*
  • 1 cup chopped fresh pineapple
  • 1 cup cubed Emmi Le Gruyère® AOP Cheese
  • 1/2 cup sliced celery
  • 1/4 cup dried cherries or dried apples
  • 1/2 cup seedless green grapes, halved
  • 3 tablespoons minced cornichons
  • 1/2 cup crushed roasted hazelnuts or walnuts, optional


  1. For Vinaigrette: Whisk mustard, salt, black pepper, vinegar, lemon juice and water until well blended. Slowly add canola oil, followed by olive oil, constantly whisking.
  2. For Salad: In a large bowl, toss croutons with vinaigrette. Add pineapple and remaining salad ingredients. Toss and serve.