Cranberry-Pecan Salad with fried Cambozola Black Label(Serves 2)
4 oz mixed greens
6 oz Cambozola Black Label, cut into 1/2 inch slices
1.5 oz pecan halves, roughly chopped
1 oz dried cranberries
Balsamic vinegar reduction
For the vinaigrette whisk olive oil and vinegar in a salad bowl, add salt and fresh grounded pepper to taste. In a small bowl beat egg. Dip Cambozola Black Label slices into beaten egg and coat with breadcrumbs. Mix salad and vinaigrette. Sprinkle with cranberries and pecan nuts. Melt butter in a small frying pan at medium heat. Fry Cambozola Black Label shortly from both sides until golden brown.
Arrange Cambozola Black Label on top of salad and crown with balsamic vinegar reduction.
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