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.
There are no reviews yet. Be the first one to write one.