Ingredients Cheese Crisp:

1 (7-ounce) block Kerrygold

Dubliner® Cheese

Dressing:

3 tablespoons white wine vinegar

1 teaspoon finely chopped shallot

1 teaspoon dijon mustard

1/2 teaspoon dried oregano

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

6 tablespoons olive oil

Salad:

3 cups mixed greens, chopped

1 cup cherry tomatoes, halved

1/2 cup kalamata olives, halved

Cheese Crisp Instructions:

  • Preheat the oven to 350°F and line two sheet pans with parchment paper. Turn an 8-12 cup muffin tin upside down and set aside. (You’ll use this to form the cheese crisp cups.)
  • Reserve 2 tablespoons of cheese for garnishing the salad. Divide the remaining cheese in 8 mounds (about ⅓ cup each) on the parchment paper lined pans at least 2 inches apart.
  • Bake the cheese for 13 minutes and remove from the oven. Use a thin spatula to lift each baked cheese circle off the pan and immediately drape the cheese over the base of a muffin tin to form a cup. Use your fingers and gently mold the cheese to the shape of the muffin tin. You’ll need to work quickly to do this before the cheese starts to cool and set. Allow to cool completely (about 5 minutes) before removing from muffin tins. Cheese cups will keep in an airtight container for 2-3 days.

 

Dressing Instructions:

  • Place the dressing ingredients in a small jar and cover. Shake vigorously to combine.

Salad Instructions:

  • Place lettuce, tomatoes and olives in a bowl and toss with desired amount of dressing.
  • Divide salad in cups and garnish with additional grated or shaved Dubliner cheese. Serve immediately.