Directions

1. Begin by pickling the ramps. Discard the leaves and clean the bottoms of the ramps. Heat the white wine vinegar, granulated sugar and 1/2 cup of water in a small pot until it reaches a boil. Drop the ramp bottoms in the liquid and cook for about 20 seconds. Remove from heat and cool immediately.
2. Cut the bacon into 1/8 inch-thick slices and put into a freezer for at least 20 minutes. Once frozen, dice the bacon. Meanwhile, heat a medium pan over medium flame. Add the bacon and onion. Cook until the bacon fat has rendered, about 8 minutes. Remove the bacon and onion and set aside. In the same pan, add the scotch, brown sugar, honey, and apple cider vinegar. Reduce until a syrup consistency is reached, then remove from flame to cool. Once cool, mix in the bacon and mustard, along with a couple additional splashes of cider vinegar and scotch. Season with salt.
3. Spoon the bacon marmalade over the cheese and garnish with the pickled ramps. Enjoy with toasted bread.