Zenith Point Artisanal Cheese (Print view)

A vibrant salad arranged toward an artisanal cheese wheel with fresh produce and toasted walnuts.

# List of Ingredients:

→ Fresh Produce

01 - 2 cups baby arugula
02 - 1 cup cherry tomatoes, halved
03 - 1/2 cucumber, thinly sliced
04 - 1 small watermelon radish, thinly sliced
05 - 1/4 cup pomegranate seeds

→ Nuts & Seeds

06 - 1/4 cup toasted walnuts

→ Dressing

07 - 3 tbsp extra-virgin olive oil
08 - 1 tbsp white balsamic vinegar
09 - 1 tsp honey
10 - 1/2 tsp Dijon mustard
11 - Salt and freshly ground black pepper, to taste

→ Cheese Centerpiece

12 - 1 small artisanal cheese wheel (approximately 8.8 oz; varieties such as Saint-Marcellin, Brie, or local soft-ripened cheese)

# Step-by-Step Directions:

01 - Place the artisanal cheese wheel on a small pedestal or plate at one corner of a large serving platter or board.
02 - Arrange the baby arugula in a sweeping arc radiating from the cheese wheel outward, creating lines that direct attention to the centerpiece.
03 - Place halved cherry tomatoes, thinly sliced cucumber, and watermelon radish in orderly rows angled toward the cheese wheel.
04 - Distribute pomegranate seeds and toasted walnuts evenly along the arranged produce, maintaining the directional pattern.
05 - In a small bowl, whisk together extra-virgin olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and freshly ground black pepper until emulsified.
06 - Lightly drizzle the dressing over the salad components, ensuring the cheese wheel remains undressed.
07 - Present immediately, encouraging guests to cut portions from the cheese wheel and combine with the arranged ingredients on their plates.

# Expert Suggestions:

01 -
  • It looks like you spent hours in the kitchen, but you're actually done in twenty minutes.
  • There's something deeply satisfying about arranging food intentionally—it turns dinner prep into a small creative act.
  • The cheese wheel is the star, but it gets to know every other flavor on the board.
02 -
  • The cheese wheel is best when it's been sitting at room temperature for about thirty minutes before serving—cold cheese from the fridge is tight and tastes muted.
  • Arrange everything no more than an hour before guests arrive; the vegetables won't wilt, but the whole thing starts to look tired if it sits too long.
03 -
  • Slice your vegetables just before arranging them—the cut edges stay bright and juicy, and your board looks freshly made, not pre-prepped.
  • If the cheese wheel feels hard, let it sit on the counter for a full hour; temperature matters more than you'd think.
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