Salad with Toasted Bucherondin Cheese and Chocolate

By courtneyepowell

Ingredients

• 1 teaspoon lemon zest (from about 1/2 lemon)
• 2 tablespoons fresh lemon juice
• 1 teaspoon minced shallot
• 1.5 teaspoons agave nectar
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon dijon mustard
• 1/4 cup olive oil
• 2 teaspoons chocolate nibs
• 2 teaspoons finely chopped walnuts
• 4 slices, whole wheat bread
• 4 ounces bucherondin cheese, cut into 4 round slices
• 5 ounces mixed field greens

Preparation

Step 1

In a small bowl, whisk lemon zest, lemon juice, shallot, salt, agave nectar, thyme, and mustard with 1 tablespoon hot water. Slowly whisk in oil and set aside.

In another small bowl, combine chocolate nibs and walnuts. Set aside.

Preheat oven or toaster to 400 degrees. Trim bread slices to the same size and shape as cheese slices. Toast the bread until slightly golden.

Place cheese slices on bread and top each with 1 teaspoon walnut mixture. Bake for 7 minutes or until cheese is melted and browned.

Toss greens in dressing and divide among 4 plates. Top each with a crouton and serve.