Chef Salad Cheese Board

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Wisconsin Cheese Chef Salad Cheese Board Recipe

Active Time

55 Minutes

Servings

6-8

Ingredients

Red Barn Heritage Cheddar cheese, chunked
Wakker Creamy Young Gouda cheese (aged 2-4 months), cut into strips
Saxon Asiago Fresca cheese, shaved
Belgian endive, separated into leaves
Raddichio, thinly sliced
Curly endive or frisee lettuce leaves
Red leaf lettuce leaves
Fresh baby arugula or baby spinach
Romaine lettuce leaves
Pea shoots
Bacon, cooked and crumbled
Thinly sliced salame secchi
Pitted Kalamata olives, drained
Red onion, thinly sliced
Radishes, halved
Watermelon radish, thinly sliced
Avocado, cubed
Cherry tomatoes, halved
Mini cucumbers, thinly sliced
Carrots, shaved
Italian breadsticks
Hard-cooked large eggs, peeled and quartered
Creamy Buttermilk Blue Cheese Dressing (recipe on website)
Romano Cheese Vinaigrette (recipe on website)

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Aged Cheddar, Asiago, Gouda or Young Cheddar can be used in this recipe.

Instructions

Arrange the cheddar, gouda and asiago on a serving board. Fill in board with salad greens, pea shoots, bacon, salame, olives, vegetables, breadsticks, eggs and dressings.

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In Wisconsin, we make more flavors, varieties, and styles of cheese than anywhere else in the world. We believe in tradition, producing everything from Italian classics, like parmesan and ricotta, to swiss cheese and cheddar varieties. But every Wisconsin cheesemaker is an innovator as well, which is why we have so many Wisconsin originals, like colby and muenster. Whether it’s a grilled cheese sandwich, potatoes au gratin, or a charcuterie board, Wisconsin cheese makes every dish and recipe tastier.