Winter Green Salad with Roth Buttermilk Blue®
Brighten your holiday table with this vibrant winter salad that combines seasonal greens with pops of Roth Buttermilk Blue®.
Ingredients
For Dressing:
2 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
1½ tablespoons finely diced shallot
6 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
For Salad:
½ cup dried cherries
¼ cup orange juice
1 Belgian endive, root end trimmed and leaves separated
1 small head radicchio, root end trimmed and leaves sliced into thin ribbons
1 head frisée, root end trimmed, leaves separated and bitter dark green leaf ends trimmed
2 handfuls of greens (lettuce mix, arugula, beet greens, mizuna, etc.)
1 watermelon radish, ends trimmed, peeled and thinly sliced
2 small multicolored carrots, thinly sliced on a bias
4 ounces Roth Buttermilk Blue®, crumbled
Directions
In a small bowl, whisk together the Champagne vinegar, Dijon mustard and shallots. Slowly add the olive oil and season with salt and pepper. Set aside.
In a saucepan, bring the cherries and orange juice to a simmer. Cook until the cherries are plump, about 10 minutes, stirring occasionally. Remove from heat.
In a large bowl, gently toss all the greens and sliced vegetables with the dressing. Season with salt and pepper.
Top salad with Roth Buttermilk Blue® crumbles and cherries.
Suggestions
Find Roth Cheese at rothcheese.com/where-to-buy
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