Swiss Cheese and Grape Salsa

You don't find too many recipes for
using swiss cheese with out melting it.
I made this salsa with pecans and grapes,
with a prepared honey mustard dressing.

Ingredients:
1/2 cup choped pecans, toasted
2 cups diced green seedless grapes
2 cups (8 ounces) shredded Swiss cheese
2 tablespoons fresh basil, minced
3 tablespoons prepared,
honey mustard salad dressing

Directions
Toast pecans in small skillet
over medium-low heat for
3 to four minutes; set aside.
In a mixing bowl combine
grapes, cheese and basil;
mix in honey mustard dressing.
Cover and refrigerate for at least one hour.
Stir in pecans just before serving.
Serve with whole grain crackers.