Arugula Salad with Cheddar Frico

Name: Arugula Salad with Cheddar Frico
Yield: 4
Ingredients: 4 ounces Cabot Extra Sharp Cheddar, shredded (1 cup); 4 teaspoons cider vinegar; 1 tablespoon minced shallot; 1 tablespoon extra-virgin olive oil; 2 teaspoons honey; 1 teaspoon Dijon mustard; ½ teaspoon salt; ¼ teaspoon ground pepper; 8 cups baby arugula, washed and spun dry (5 to 6 ounces); ½ cup sliced radishes

Servings

4 servings, 2 cups each

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.

Ingredients

4 ounces Cabot Extra Sharp Cheddar, shredded (1 cup)
4 teaspoons cider vinegar
1 tablespoon minced shallot
1 tablespoon extra-virgin olive oil
2 teaspoons honey
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground pepper
8 cups baby arugula, washed and spun dry (5 to 6 ounces)
½ cup sliced radishes

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Directions

PREHEAT oven to 375 ºF.
LINE a large baking sheet with a silicone baking mat or generously coat with cooking spray.
DIVIDE 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.
COMBINE vinegar, shallot, oil, honey, mustard, salt and pepper in a jar and shake to combine.
TOSS 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.