1 1/2 pou nds Gruyere cheese,shredded
1 1/2 cups champagne
1 Tbsp cornstarch
1 tsp mustard powder
1/2 tsp pepper
1/4 tsp salt
1 Tbsp lemon juice
1 small white onion, finely chopped
3 Tbsp Western Sage Glacier Honey

In a large fondue pot, combine cornstarch, ground mustard, salt and pepper. Whisk in champagne and lemon juice until smooth. Add in white onion and garlic. Bring to a boil. Reduce heat to medium-low and gradually stir in cheese until melted. Stir in honey. Serve with baguette pieces, asparagus, pears, apple slices, chicken breast slices, cooked shrimp, etc.

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