Radishes, Legumes & GG Salad

Warm Salad of Winter Radishes, Legumes and Guernsey Girl, Maple and Lemon
Serves 4
For the Salad
  1. 1 Large Valentine radish (sliced very thin on a mandoline
  2. 1 Large Misato or green radish (as above)
  3. 4 Breakfast or Easter Egg radishes (as above)
  4. 1/3 Cup rinsed canned chick peas
  5. 1/4 Cup soaked raw green split peas (cooked until just tender in salted water)
  6. 8 Medium stemmed Shittake mushrooms (seasoned and wilted in a pan)
  7. 1 Cup of hearty hearts of escarole, torn into small bite-sized pieces
For the Vinaigrette
  1. 1/3 Cup olive oil
  2. 1/4 Cup White Wine Vinegar
  3. 1/2 Tsp. Dijon mustard
  4. salt and pepper
For The Guernsey Girl Goodness
  1. 1/4 Cup diced Guernsey Girl that has been nicely browned in olive oil and drained on paper towel.
  2. 1 4 oz. Piece of Guernsey Girl ready to be rasped (not grated) over the above salad.
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For the Salad
  1. In a hot pan with a splash of olive oil, pan fry the chick peas until nicely charred…but not burnt!
  2. Place the cooled, roasted chick peas into a bowl. Season lightly with Kosher salt and pepper. Add the rest of the salad ingredients, aside from the escarole.
  3. **Ultimately, you will dress all of these ingredients along with the escarole with the vinaigrette below.
For the Final Preparation
  1. Pre-heat a broiler to highest setting.
  2. Toss the salad mixture, along with the escarole, with the vinaigrette. Gently lay out on a salad plate.
  3. Rasp the cheese generously and evenly over the salads (1 oz. per serving).
  4. Quickly broil them until the cheese has just wilted. Top each salad with the fried Guernsey Girl “croutons”.
  5. Drizzle a teaspoon of “A” grade maple syrup over each salad and serve with a lemon wedge.
  6. Enjoy!
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Upper Canada Cheese Company http://uppercanadacheese.com/