For the Cheese Bowls:
1¼ cup Cabot Two State Farmers’ Shredded Cheddar
For the Salad:
4 ounces Little Leaf Baby Crispy Green Leaf lettuce, torn
¼ cup pickled onions, drained and chopped
½ cup red bell pepper, sliced and chopped
Freshly ground black pepper, to taste
For the Dressing:
1 garlic clove, crushed and minced
¼ cup lime juice
½ cup extra virgin olive oil
2 tablespoons honey
½ teaspoon cumin
1 tablespoon fresh cilantro, chopped
Get the ingredients you need at a convenient nearby location.
PLACE all of the ingredients in a mason jar. Secure the lid and shake vigorously until well combined.
PREHEAT the oven to 400F and line a full-sized baking sheet with parchment paper.
PLACE a 6-inch cereal bowl upside down on the counter and set aside.
DISTRIBUTE all the shredded cheese on the parchment in four equal circles, 6 inches in diameter. Make sure to leave at least one inch of space in between the circles.
BAKE the cheese for 8 minutes, until melted. Take out of the oven and let cool for two minutes.
LIFT the cheese circles one at a time using a butter knife, and drape each over the upside down bowl. Let the cheese cool until it is hardened into a crispy shell in the shape of the bowl.
MOVE the cheese bowls gently to your serving dish once they have cooled into shape.
COMBINE the lettuce with the pickled onion and bell pepper in a medium-sized bowl. Toss with the dressing.
DIVIDE the salad among the cheese bowls and serve on small plates.
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