Cheddar frico – an easy-to-make lactose free topping of baked Cabot cheddar – adds a unique crunchiness to this springtime lactose free salad of tangy arugula and radishes in a fresh, honey mustard vinaigrette.
4 ounces Cabot Extra Sharp Cheddar, shredded (1 cup)
4 teaspoons cider vinegar
1 tablespoon minced shallot
1 tablespoon extra-virgin olive oil
2 teaspoons honey
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground pepper
8 cups baby arugula, washed and spun dry (5 to 6 ounces)
½ cup sliced radishes
PREHEAT oven to 375 ºF. Line a large baking sheet with a silicone baking mat or generously coat with cooking spray. Divide cheddar into 8 equal piles, spaced evenly. And transfer the baking sheet to the oven. Bake, rotating the pan one time, until the cheese melts and starts to turn golden brown, 6 to 8 minutes. Allow to cool completely.
COMBINE vinegar, shallot, oil, honey, mustard, salt and pepper in a jar and shake to combine.
TOSS arugula and radishes in a large bowl with the dressing. Divide among four plates and top with two cheddar fricos, broken up into smaller pieces if desired.
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