250g Salers AOP
150g Auvergne dried sausage
8 cherry tomatoes
2 slices of ham Auvergne
8 pitted prunes
1 white pudding
1 reinette apple
20cl hard apple cider
100g of honey
Preheat oven to 180°C. Cut Salers cheese into large cubes, divided into 3 tiers, and sausage into large dice.
Using toothpicks, make 8 skewers. Skewer 1/3 cheese, sausage and tomatoes and then refrigerate. Cut the ham into eight peices, skewer 1/3 Salers cheese, ham and prunes and make another 8 skewers.
Make a third series of skewers with the last third of Salers cheese, white pudding and diced apple.
Melt the honey in a pan, pour in the cider, bring to a boil, whisk for 2 min and set aside.
Bake ham skewers and white pudding skewers for 2 minutes. Serve the 3 sets of skewers drizzled with honey sauce as an appetizer.
Arrange on a plate, serve with a mesclun salad with vinegar dressing.