Zenith Point Artisanal Cheese (Print Version)

A striking salad combining arugula, tomatoes, walnuts, and a rich cheese centerpiece in a fresh arrangement.

# What You'll Need:

→ Fresh Produce

01 - 2 cups baby arugula
02 - 1 cup cherry tomatoes, halved
03 - ½ cucumber, thinly sliced
04 - 1 small watermelon radish, thinly sliced
05 - ¼ cup pomegranate seeds

→ Nuts & Seeds

06 - ¼ cup toasted walnuts

→ Dressing

07 - 3 tbsp extra-virgin olive oil
08 - 1 tbsp white balsamic vinegar
09 - 1 tsp honey
10 - ½ tsp Dijon mustard
11 - Salt, to taste
12 - Freshly ground black pepper, to taste

→ Cheese Centerpiece

13 - 1 small artisanal cheese wheel (approx. 8.8 oz; such as Saint-Marcellin, Brie, or local soft-ripened cheese)

# Step-by-Step Guide:

01 - Place the cheese wheel on a small pedestal or plate in the corner of a large serving platter or board.
02 - Arrange baby arugula in a sweeping arc radiating from the cheese wheel outward, creating visual lines pointing toward the cheese.
03 - Layer halved cherry tomatoes, cucumber slices, and watermelon radish slices in orderly rows angled toward the cheese wheel.
04 - Scatter pomegranate seeds and toasted walnuts along the arranged ingredients, maintaining the directional pattern toward the cheese.
05 - In a small bowl, whisk together olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and black pepper until emulsified.
06 - Drizzle dressing lightly over the arranged ingredients, avoiding the cheese wheel.
07 - Serve immediately, inviting guests to cut from the cheese wheel and combine with the arranged salad elements.

# Top Tips:

01 -
  • It's a salad that actually impresses people without pretending to be fussy about technique.
  • The cheese melts into the greens as you eat, creating this natural creamy dressing nobody expected.
  • Your kitchen counter transforms into something museum-worthy without hours of fiddling.
02 -
  • The cheese temperature matters more than you'd think—let it sit out for fifteen minutes before serving so it's actually creamy and spreadable, not cold and firm.
  • Slice your vegetables the day before if you need to, but don't dress the greens until the last possible moment, or they'll start collapsing by the time people eat.
03 -
  • Use a mandoline for cucumber and watermelon radish slices so they're thin and uniform enough to catch light properly—it changes the visual impact entirely.
  • Make your dressing in a small jar and shake it instead of whisking; it emulsifies better and you can taste as you go without getting vinegar splashed on your clothes.
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