This recipe was inspired by Ron, the Wandering Shepherd. 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.
For vinegar I used our Wild Rose Vinegar, for which I used apple cider vinegar as a base.
Enjoy!
Serves 2
Salad
• Small handful of cheese curds
• Few handfuls of arugula
• 2-3 cherry tomatoes, quartered
• Fresh chives or basil, chopped
• Ground black pepper
Heat 2-3 tablespoons of oil in a small sauté pan. Once the oil is sizzling hot, add the cheese and cover (the oil can be messy). Fry a few minutes on each side, until the cheese is golden and crispy.
Toss some greens on each plate, add the tomatoes and cheese. Drizzle some vinaigrette, top with chives or basil and a twist of black pepper.
Apple Cider Vinaigrette
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• a small pinch of salt
Mix all the ingredients together.
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{ 7 comments… read them below or add one }
I LOVE fried cheese curds! We have a local creamery called Beecher’s here in Seattle. They make the most delish cheese curds, which a lovely restaurant (Collections Cafe) now fries and then serves with a roasted tomato jam. Although I think the curds are battered and then fried. But either way, fried cheese curds rock! Love this post Bryan and the vinaigrette is making me crave a good salad for lunch.
Sounds good with the roasted tomato jam!
Wow, this looks and sounds absolutely delicious!
Cooking this tonight!
Thank you Bryan !
Enjoy
Have you tried Fried Haloumi cheese? It’s delicious! I love cheesecurds too though! Mm
Yes, it’s delicious indeed!