00:00Charcuterie salad cups. These are going to be little cups of perfect bites and also a new way
00:05to serve up your charcuterie. So I'm using a soprassata and pepperoni and then I'm just going
00:10to cut everything up into bite-sized pieces because when we build this salad we want to be
00:15able to get a little bit of everything in our bite. For my cheeses I'm doing a dill Havarti
00:19and then I'm doing just a sharp cheddar. From here everything just gets dumped into one big bowl.
00:25These are already marinated so they have a good little dressing to it. Some roasted red peppers,
00:29cornichons, add in just a little squeeze of lemon juice, some chopped parsley and now we make just
00:35a simple vinegar up. I'm doing red wine vinegar and balsamic vinegar. I'm also going to add in a
00:39little fresh garlic, a little salt and pepper and a little bit of sugar and then I'm just going to
00:43whisk in a little extra virgin olive oil and I'm just going to pour it over. It doesn't need to
00:47be
00:48swimming in the dressing just enough to flavor all that goodness. You can just get these little wine
00:53cups you know that you've seen everywhere. Try to get a little bit of everything. This to me is a
00:58perfect way to serve up charcuterie because when you have it in a platter you don't get all that
01:01dressing and it's up to you to build the perfect bites where in this case all the hard work is
01:06done for you. Take your little toothpick and build your perfect bite. It's so good. The only thing
01:16missing is the wine but I'll be serving that at the party.
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