Cheddar Blue Cheese Salad with Hazelnuts and Dates | Wisconsin Cheese
Crunchy hazelnuts and sweet, chewy dates complement the earthy, bold cheddar blue cheese in this salad for robust, well-rounded flavor.
Ingredients
- 1 tablespoon butter, cubed
- 2 medium shallots, finely chopped
- 1 1/2 teaspoons minced fresh thyme
- 1 teaspoon lemon zest
- 6 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 3 ounces fresh baby arugula or baby spinach (about 3 cups)
- 1 cup hazelnuts, toasted and chopped
- 10 Medjool dates, pitted and thinly sliced
- 7 ounces Roelli Dunbarton Blue® cheese, shaved (about 1 3/4 cups)
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