Now, the name may sound a little intimidating but this salad features all the best things from the earth! Dirt Lover, our ash-ripened sheep’s milk cheese has a unique, earthy flavor thanks to its generous coating of vegetable ash. It pairs beautifully with an array of foods but for this month’s recipe we wanted to play into its “dirty” side. Pickled beets are the perfect earthy accompaniment while the vinaigrette and candied nuts offer a sweet counterpart. Enjoy as a side or its own satisfying meal.
- Dirt Lover, thinly sliced (room temperature)
- mixed greens
- candied walnuts
- pickled beets, diced
- one part balsamic vinegar
- one part orange juice
- two parts extra virgin olive oil
- salt and pepper to taste
Start by making the dressing. Make however much you need but the ratio should be 1:1:2 (balsamic vinegar, orange juice, olive oil). Taste and season with salt and pepper as usual. Shake or whisk to mix.
Add greens to a bowl and top with chopped pickled beets and chopped candied walnuts. Thinly slice pads of Dirt Lover and add to the salad (remember room temperature cheese is always best!). Drizzle with dressing and enjoy!