Gjetost,Pears and Greens

Yum

 

628d1b_c8383ab302cb45428a27fd887a067dea.jpg_srz_896_539_75_22_0.50_1.20_0.00_jpg_srz 628d1b_76c33c22664d4e7e872d220f14fecdd4.jpg_srz_548_309_75_22_0.50_1.20_0.00_jpg_srz 628d1b_cb1bb3e569b4439188863b31d45dcfc2.jpg_srz_486_250_75_22_0.50_1.20_0.00_jpg_srz

 

Okay so you really want to impress someone? You really want something easy and gourmet. This is the salad! The combination of ingredients marry well and require no excessive seasonings. I was introduced to Gjetost cheese by my chef son Michael while he was in culinary school. It is pronounced YEY- toast. It is a caramelized cheese and has a likeness to dulce le leche. I can only eat it in slivers. A little of this cheese goes a long way, there is nothing else like it.

Ingredients:

4 ounces Gjetost cheese, shaved
2 pears, sliced thin
1 celery heart, diced
2 tablespoons minced celery heart leaves
3 cups arugula
2 tablespoons olive oil (or flavored oil of your choice)
1 tablespoon maple balsamic glaze (see recipe)
Kosher or sea salt

1. Arrange arugula, celery hearts leaves, pears, and Gjetost cheese on a platter.
2. Drizzle with olive oil and maple balsamic glaze. Add a touch of salt and toss gently.

 

Leave a Reply

Your email address will not be published. Required fields are marked *