Zenith Point salad cheese wheel (Print)

Fresh arugula, cherry tomatoes, watermelon radish, and walnuts arranged around a soft cheese wheel.

# Components:

→ Fresh Produce

01 - 2 cups baby arugula
02 - 1 cup cherry tomatoes, halved
03 - 1/2 cucumber, thinly sliced
04 - 1 small watermelon radish, thinly sliced
05 - 1/4 cup pomegranate seeds

→ Nuts & Seeds

06 - 1/4 cup toasted walnuts

→ Dressing

07 - 3 tablespoons extra-virgin olive oil
08 - 1 tablespoon white balsamic vinegar
09 - 1 teaspoon honey
10 - 1/2 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper, to taste

→ Cheese Centerpiece

12 - 1 small artisanal cheese wheel (approx. 9 oz), such as Saint-Marcellin, Brie, or a local soft-ripened cheese

# Directions:

01 - Place the cheese wheel on a small pedestal or plate at one corner of a large serving platter or board.
02 - Form a sweeping arc of baby arugula radiating outward from the cheese wheel, creating lines pointing toward it.
03 - Arrange cherry tomatoes, cucumber slices, and watermelon radish slices in neat rows angled toward the cheese wheel.
04 - Evenly distribute pomegranate seeds and toasted walnuts along the arranged ingredients, maintaining the directional flow.
05 - In a small bowl, whisk together olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and freshly ground black pepper.
06 - Lightly drizzle the dressing over the salad components, avoiding the cheese wheel.
07 - Present immediately, inviting guests to cut from the cheese wheel and combine with the arranged ingredients.

# Chef Secrets:

01 -
  • The cheese becomes an edible centerpiece that transforms a simple salad into conversation.
  • Every bite tastes different depending on which ingredient you pair with the cheese, keeping things exciting.
  • It's the kind of dish that looks like you spent hours in the kitchen but takes only twenty minutes.
02 -
  • Prep your vegetables as close to serving time as possible—nothing deflates this salad faster than cut vegetables sitting around weeping their juices.
  • The cheese should be cold but not straight from the refrigerator; take it out about ten minutes before serving so it's actually soft enough to spread, not stiff and impossible to work with.
03 -
  • Chill your serving board in the refrigerator for fifteen minutes before plating so the vegetables stay crisp and cold longer.
  • Make your dressing in a small jar with a tight lid ahead of time and shake it right before serving—it stays emulsified longer and tastes fresher.
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