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Cheese For Two Recipe

Name: La Parisienne French Bakerys Cheese For Two Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: French
Ingredients: 4 cups mixed salad greens (spring mix, baby spinach, arugula); 10 pieces cherry tomatoes, halved; 0.5 cups cucumber, thinly sliced; 0.25 cups red onion, very thinly sliced; 2 tbs walnuts, toasted and roughly chopped; 60 g Camembert, soft ripened; 60 g Comté, aged (or Gruyère if unavailable); 50 g Roquefort (blue cheese); 50 g Chèvre (fresh goat cheese log); 30 g unsalted butter, room temperature; 4 tbs cranberry sauce (whole-berry or homemade); 1 tbs honey (optional, for drizzling on goat cheese); 6 slices baguette or rustic country bread; 1 tbs olive oil (for toasting); 3 tbs extra-virgin olive oil; 1 tbs red wine vinegar; 0.5 tsp Dijon mustard; 0.5 tsp honey or maple syrup; 0.5 tsp salt; 0.25 tsp black pepper, freshly ground

Inspired by La Parisienne French Bakery

Time35m

Serves2

Mixed green salad with 4 differents french cheeses with butter, cranberry sauce and bread. Vegetarian friendly.

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Ingredients

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Salad Base

4 cups mixed salad greens (spring mix, baby spinach, arugula)

10 pieces Cherry tomatoes, halved

1/2 cups cucumber, thinly sliced

1/4 cups red onion, very thinly sliced

2 tbs walnuts, toasted and roughly chopped

Cheese Selection (4 French Cheeses)

2 1/8 oz (60 g) Camembert, soft ripened

2 1/8 oz (60 g) Comté, aged (or Gruyère if unavailable)

1 3/4 oz (50 g) Roquefort (blue cheese)

1 3/4 oz (50 g) Chèvre (fresh goat cheese log)

Accompaniments & Spreads

1.06 oz (30 g) unsalted butter, room temperature

4 tbs cranberry sauce (whole-berry or homemade)

1 tbs honey (optional, for drizzling on goat cheese)

Bread & Toast

6 slices baguette or rustic country bread

1 tbs olive oil (for toasting)

Dressing

3 tbs extra-virgin olive oil

1 tbs red wine vinegar

1/2 tsp Dijon mustard

1/2 tsp honey or maple syrup

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

Method

Salad Base

Prepare vegetables

Rinse and spin-dry the mixed salad greens. Halve the cherry tomatoes, thinly slice the cucumber and red onion. Place all prepared vegetables in a large mixing bowl.

Toast walnuts in a small dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Remove from heat and cool briefly, then roughly chop and set aside.

Dressing

In a small bowl or jar, combine 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey or maple syrup, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk or shake until emulsified.

Taste and adjust seasoning (add a little more vinegar for brightness or a pinch more sweetener if too sharp). Set aside.

Cheese Preparation & Plating

Bring cheeses to near room temperature (15–20 minutes at room temperature) so flavors and textures are optimal.

Slice the Comté into thin wedges or cubes. Cut the Camembert into 4 pieces suitable for sharing. Break or crumble the Roquefort into small chunks. Slice the goat cheese log into 4 medallions. Arrange the four cheeses on a small wooden board or individual plates, spacing them so guests can taste each separately.

If desired, drizzle 1 tbs honey over the goat cheese medallions for a touch of sweetness.

Accompaniments & Bread

Preheat a skillet or grill pan over medium heat. Brush both sides of the bread slices lightly with 1 tbs olive oil. Place slices in the hot pan and grill 1–2 minutes per side until crisp and golden. Alternatively, toast in a 200°C (400°F) oven for 5–7 minutes, flipping halfway. Keep warm.

Place the 30 g room-temperature butter in a small ramekin or dish for spreading. Spoon the cranberry sauce into a small serving bowl. Place both near the cheese board.

Assembly & Serving

Toss the salad greens, cherry tomatoes, cucumber, red onion and toasted walnuts in the large bowl. Pour the prepared dressing over the salad and gently toss until evenly coated. Taste and adjust seasoning.

Divide the dressed salad between two plates. Place the cheese board or arranged cheeses alongside the salads with toasted bread, butter and cranberry sauce. Encourage guests to sample cheeses with a bit of butter or cranberry sauce on bread, and enjoy bites with salad in between.