Blackberry-Mustard Salad with Nutty Cheddar Crisp

Instructions

1 Preheat oven to 400°F (204°C).
2 Line a baking tray with parchment paper or a silicon mat.
3 Evenly sprinkle the cheese into a scattershot layer.
4 Sprinkle the hazelnuts evenly over the cheese. Place the tray in the oven and
set a timer for 5 minutes. From that point forward, pay close attention to the
cheese, as it can burn quite quickly once it melts and begins to fry. When it’s
done, it should be bubbling in its own fat and have darkened evenly across the
sheet. If it’s looking blotchy, turn the heat down by about half and give it a
few more minutes to bake and crisp up more evenly. It’s quick and easy to make,
but it’s also quick and easy to burn. Pay a bit of extra attention to this. Once
it’s done, slide the parchment off the tray directly onto a cool countertop. Be
careful of any hot fat that will have rendered from the cheese. Let it cool.
5 Add half of the washed berries to a large mixing bowl. With a fork, the bottom
of a spoon, squish the berries so they begin to release their juices. Whisk in
the mustard, sweetener, and vinegar. Once that has combined into a smooth,
off-purple mixture, whisk in the oil. The mustard will help the dressing
emulsify into a nice creamy vinaigrette!
6 Add the washed and dried greens to the bowl, along with the remaining half of
the fresh berries.
7 Snap off 4 nice big chunks of cheese crisp and set aside on a paper towel. Any
remaining cheese bits can be chopped up into small bite sized bits. Add those to
the bowl.
8 Toss the salad together, taste it, add a bit of salt and pepper, if it needs it.
Give it one final toss, then divide between 4 bowls.
9 Set a cheese crisp atop each salad and serve!

Blackberry-Mustard Salad with Nutty Cheddar Crisp

Course:

Cuisine:

🧂 Ingredients

Instructions

Blackberry-Mustard Salad with Nutty Cheddar Crisp

Course:

Cuisine:

🧂 Ingredients

Instructions

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