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Summer Berry Salad with Ellsworth Cheese Curd Crumbles

 

Refrigerate any left over vinaigrette in an airtight container. Will keep for 30 days.

Summer Berry Salad with Ellsworth Cheese Curd Crumbles

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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Appetizer, Salad
Servings 45

Ingredients
  

For Vinaigrette

  • 4 stalks rhubarb
  • 0.5 cup water
  • 0.25 cup honey
  • 0.25 cup pure maple syrup (brown sugar can be substituted)
  • 0.25 cup white balsamic vinegar
  • 0.75 cup sunflower seed oil or salad oil of choice

For Salad

  • 1 pint fresh strawberries sliced
  • 1 pint fresh blueberries
  • 4 oz. Ellsworth Cooperative Creamery cheese curd crumbles
  • 6 oz. salad greens - washed and dried
  • shelled sunflower seeds to garnish

Instructions
 

  • To prepare vinaigrette remove outer skin, fibers from rhubarb and rough chop into 1/2 inch pieces. Place rhubarb in a sauce pot and simmer and simmer over medium heat until rhubarb is soft and liquid is reduced to a glaze.
  • Let rhubarb cool and transfer to a blender. Add vinegar and slowly pour in oil to emulsify. Blend until smooth. Add a pinch of salt to season and taste. If to sweet add more vinegar and if to sour add more sweetener to suit your palate.
  • To plate salad place greens in salad bowl and toss with just enough vinaigrette to lightly coat greens. Mix in berries and top with cheese curd crumble and toasted sunflower seeds (optional).
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Grilled NY Strip with Ellsworth Cheese Curd Crust

 

Grilled NY Strip with Ellsworth Cheese Curd Crust

Satisfying beef entrée topped with a bold mixture of garlic, basil and cheese curd crumbles.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Entree
Servings 4

Ingredients
  

  • 4 12 oz NY Strip Steaks
  • 4 oz. Ellsworth Cooperative Creamery cheese curd crumbles
  • 2 oz. julienne sun dried tomatoes
  • 6 cloves roasted garlic
  • 4 leaves fresh basil (chiffonade)
  • Olive Oil
  • Salt & Pepper

Instructions
 

  • Place cheese curds in a mixing and mash with sundered tomatoes, roasted garlic and chiffonade of fresh basil.
  • Drizzle with a small amount of olive oil and continue to mix until ingredients are thoroughly combined and begin to stick together.
  • Rub steaks with olive oil and season with salt and pepper.
  • Place steaks on a very hot grill and mark on one side. Once steaks are charred flip and top steaks with cheese curd crumble mix.
  • Cover grill with lid and continue to cook until desired doneness.
  • Remove steaks from grill and let rest for approx. 5 minutes.
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