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New England Cheese Pie and Vermont Greens
Yield 12 portions

For Pie:
1 pre-baked 9 inch pie shell

Filling:
1/2 log Hubbardston Blue Rind Goat Cheese
4 oz. Vermont Brie
4 oz. Smith's Country Gouda
4 oz. Vermont Mascarpone
4 oz. Patches Cheddar Cheese
3 cups heavy cream
4 ea. eggs
1/4 cup chopped chives
1/2 tsp. white pepper

Procedure:
Grate Gouda and Cheddar, place in pre-baked pie shell with crumbled Blue Goats Cheese, Brie and Mascarpone. Beat together cream, eggs and pepper, pour over cheeses, sprinkle with chives and bake at 350 degrees for 45 - 55 minutes until golden brown and custard has set. Refrigerate over night to set and slice. Heat and serve over Vermont greens tossed in cider vinaigrette and garnished with toasted walnuts and diced green apples.

Cider Vinaigrette: Salt and pepper to taste and combine all ingredients in bowl
1/4 cup cider vinegar
1/4 cup apple cider
1/2 cup olive oil
1/4 cup chopped shallots

Greens:
Husky Hill greens (New Haven, Vermont) including: Mache, Upland Cress, Tatsoi, LoLo Roso
1/2 cup toasted walnuts
2 ea. green apples - diced

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