Happy National Cheese Day! Though we love to cook with cheese in endless ways—we put it in everything from soups and frittatas to pastas and more—there’s nothing that satisfies our craving like a simple cheese plate. In this version, baby greens make a refreshing contrast to a variety of rich cheeses and charcuterie. Use this simple recipe as a template for your own pretty cheese plate variations.
Greens with Artisanal Cheeses and Charcuterie
Ingredients
- 3 Tbs. extra-virgin olive oil
- 1 Tbs. red wine vinegar
- Sea salt and freshly ground pepper
- 3 cups (3 oz./90 g) packed mixed baby greens, such as wild arugula or mâche, tough stems removed
- 1/2 lb. (250 g) prosciutto, serrano ham or coppa, sliced paper-thin
- 1 to 2 saucisson sec or salami, whole or thinly sliced
- 3 oz. (90 g) sheep’s milk cheese, cut into wedges
- 3 oz. (90 g) aged goat’s milk cheese, cut into wedges
- 3 oz. (90 g) cow’s milk cheese, cut into wedges
Directions
1. In a large bowl, using a fork, mix together the olive oil, vinegar, and 1/4 tsp. salt. Season to taste with pepper. Add the greens and toss lightly to coat.
2. Arrange the dressed greens on one side of a serving platter. On the same platter (or on an additional plate or cutting board), arrange the meats and cheeses. Serve immediately. Serves 4.
Recipe adapted from Williams Sonoma Cheese, by Georgeanne Brennan
