This recipe was inspired by Ron, the Wandering Shepherd, artisan cheesemaker here on the Island of Cape Breton. He makes fresh cheese curds and said they are great fried. He wasn’t kidding. I pan-fried the curds in oil for a few minutes then threw them on a salad for lunch. You could use any cheese resembling halloumi. The cheese must keep its shape when cooked.
Enjoy!
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Fried Cheese and Arugula Salad with Apple Cider Vinaigrette
- Total Time: 10 minutes
- Yield: 2 servings 1x
Description
A fresh and vibrant arugula salad topped with crispy fried cheese curds and a tangy apple cider vinaigrette, perfect for a light lunch.
Ingredients
- Small handful of cheese curds
- Few handfuls of arugula
- 2-3 cherry tomatoes, quartered
- Fresh chives or basil, chopped
- Ground black pepper
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp honey
- Salt, to taste
Instructions
- For the vinaigrette, whisk together 3 tbsp of olive oil, 1 tbsp of apple cider vinegar, 1 tsp of honey, and a pinch of salt in a small bowl. Set aside.
- Heat 2-3 tbsp of olive oil in a small sauté pan over medium-high heat. Once the oil is sizzling hot, carefully add the cheese curds. Cover the pan to prevent splattering and fry for about 2-3 minutes, or until the cheese is golden brown and crispy on the outside.
- In a large bowl, combine a few handfuls of arugula, the quartered cherry tomatoes, and chopped chives or basil.
- Drizzle the prepared vinaigrette over the salad and toss gently to combine.
- Top the salad with the fried cheese curds and a sprinkle of ground black pepper. Serve immediately.
Notes
- Use cheese that keeps its shape when cooked, like halloumi, if cheese curds are unavailable.
- Serve the salad immediately to enjoy the contrast between the warm cheese and fresh greens.
- Store any leftover vinaigrette in the refrigerator for up to a week.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 400
- Fat: 30
- Carbohydrates: 8
- Fiber: 2
- Protein: 12
- Cholesterol: 30
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Frequently Asked Questions
Can I use a different cheese if I can’t find fresh curds?
Yes — both the article and the notes specify that the key requirement is a cheese that holds its shape when cooked. The article calls out halloumi as the go-to substitute, and the notes add paneer or queso blanco as additional options. Soft cheeses like brie or goat cheese will melt through the pan.
Why must this salad be served immediately?
The notes say to serve immediately to enjoy the contrast between the warm, crispy fried cheese and the cool fresh arugula. Once the fried curds cool, they lose their crispiness and the textural contrast — which is the whole point of the dish — disappears.
