Cheddar frico is an easy-to-make lactose free topping of baked Cabot cheddar. It adds a unique crunchiness to this springtime lactose free salad of tangy arugula and radishes in a fresh, honey mustard vinaigrette.
Directions
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PREHEAT oven to 375ºF.
- LINEÂ a large baking sheet with a silicone baking mat or generously coat with cooking spray.
- DIVIDEÂ the cheddar into 8 equal piles, spaced evenly on the baking sheet.
- BAKE, rotating the pan after 3 minutes, until the cheese melts and starts to turn golden brown, 6 to 8 minutes. Allow to cool completely.
- COMBINEÂ vinegar, shallot, oil, honey, mustard, salt and pepper in a jar and shake to combine.
- TOSSÂ arugula and radishes in a large bowl with the dressing. Divide among four plates and top with two cheddar fricos, broken up into smaller pieces if desired.