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
Scale
- 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