Arugula Salad with Cheddar Frico

Name: Arugula Salad with Cheddar Frico
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: 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

– Makes 4 servings, 2 cups each –

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Cheddar frico is an easy-to-make lactose free topping of baked Cabot cheddar. It adds a unique crunchiness to this springtime lactose free salad of tangy arugula and radishes in a fresh, honey mustard vinaigrette.

Ingredients

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

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Directions

PREHEAT oven to 375 ºF.

LINE a large baking sheet with a silicone baking mat or generously coat with cooking spray.

DIVIDE the cheddar into 8 equal piles, spaced evenly on the baking sheet.

BAKE, rotating the pan after 3 minutes, 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.

Recipe courtesy of Katie Webster.