Cheese Curd Caprese Salad
Recipe courtesy of the Wisconsin Milk Marketing Board
Ingredients:
3 ozs. Wisconsin cheese curds
1/4 tsp. Italian herb seasoning blend, preferably freshly house-made*
1-2 ozs. (about 2 1/2 cups) baby arugula or peppery lettuce blend
2 Tbsp. extra virgin olive oil
1/2 Tbsp. white balsamic vinegar
Salt and pepper, freshly ground, to taste
4-6 ozs. heirloom tomatoes, sliced
Fresh basil leaves, chiffonade
Procedure:
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In small bowl, toss cheese curds in Italian seasoning; set aside. In medium bowl, toss arugula with oil and vinegar. Season with salt and pepper. Arrange arugula on plate and top with sliced tomatoes and seasoned cheese curds. Sprinkle with basil and drizzle with additional oil and vinegar, if desired.
