Fried Cheese Curds and Baby Kale Salad (Serves 4)
Ingredients:
- 200g Crystal Springs Cheddar Cheese Curds
- 55g Extra-Virgin Olive Oil
- 5g Chopped Parsley (Fresh)
- 5g Chopped Chives (Fresh)
- 10g Cider Vinegar
- 10g lemon Juice
- 7g Dijon Mustard
- 1 pinch Salt
- 1 pinch Pepper
- Pinch of granulated sugar
- 300g Baby kale
- ½ medium sized Fennel Bulb (Thinly Sliced)
- 350g Baby Watermelon radishes (Thinly Sliced)
- 300g Cherry tomatoes (Halved or sliced)
Directions:
- Cook FROZEN curds in a nonstick frying pan over medium heat, until golden.
- Whisk together the oil, parsley, chives, vinegar, lemon juice, Dijon, salt, pepper and sugar in small mixing cup or bowl
- Add the kale, fennel, radishes, tomatoes and fried cheese curds into a large bowl and gently toss, drizzle the dressing over the salad. Serve and enjoy.
