An elegant first course salad created byChef Adam Siegel.
Recipe: Carr Valley Bessie’sBlend® Cheese Salad
4 Roma tomatoes, quartered
Heat oven to 275°F (135°C).
Place tomatoes on baking sheet, skin sidedown. Season with salt and pepper. Bake 1 1/2 to 2 hours or untildehydrated by 50%. Tomatoes will turn darker red with brown spots.Remove from oven; let stand at room temperature.
Place vinegar in small saucepan. Cookover medium-low heat until reduced by half. Remove from heatand cool.
Preheat oven to broil.” Placecold cheese on nonstick baking sheet; broil briefly until slightlymelted.
Whisk reduced vinegar, oil and orangezest in bowl until emulsified. Add arugula and toss; season withsalt and pepper. Arrange on plates.
Arrange orange segments and tomatoes onplates. Top with cheese and sprinkle with pine nuts.
Salt and pepper to taste
1/3 cup balsamic vinegar
8 (1-ounce pieces) Carr Valley Bessies Blend® Cheese
3/4 cup extra virgin olive oil
Zest of 1 navel orange
Segments of 2 navel oranges, peeled
1/2 cup pine nuts, lightly toasted
1/2 pound baby arugula, washed and stemmed
Makes 4 servings.
Recipe and photograph courtesy of WisconsinMilk Marketing Board, Inc.
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