Zenith Point Artisanal Cheese (Printer-Friendly)

Fresh arugula, cherry tomatoes, and pomegranate seeds arranged around a creamy cheese centerpiece.

# What You Need:

→ 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 (approx. 8.8 oz; Saint-Marcellin, Brie, or local soft-ripened cheese)

# How to Cook:

01 - Place the cheese wheel on a small pedestal or plate at the corner of a large serving platter or board.
02 - Spread the baby arugula in a sweeping arc radiating outward from the cheese wheel to create directional lines toward the cheese.
03 - Arrange cherry tomato halves, cucumber slices, and watermelon radish slices in orderly rows angled toward the cheese wheel.
04 - Scatter pomegranate seeds and toasted walnuts along the arranged ingredients, maintaining the visual line toward the cheese.
05 - Whisk together extra-virgin olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until blended.
06 - Lightly drizzle the dressing over the salad ingredients, taking care not to cover the cheese wheel.
07 - Present immediately, inviting guests to slice from the cheese wheel and combine with the arranged elements.

# Expert Advice:

01 -
  • It's a showstopper that requires no cooking, just thoughtful arrangement and a little confidence.
  • The cheese becomes the story, and guests can't help but start there, making conversation inevitable around the table.
  • Every bite offers a different combination because the design invites mixing and matching rather than eating in order.
02 -
  • The cheese should be at room temperature or close to it; cold cheese that comes straight from the fridge feels stiff and tastes muted, losing the creamy generosity that makes this dish special.
  • Don't dress the entire salad and then wait; the vegetables will release moisture and the board will become a puddle; dress just before serving or let guests drizzle their own as they eat.
  • Slice vegetables as close to serving time as possible; cucumber especially will weep if it sits, and wilted arugula loses its peppery snap.
03 -
  • A sharp knife is non-negotiable for thin, clean vegetable slices that catch light beautifully instead of looking bruised and torn.
  • If you can't find a watermelon radish, use thin slices of golden or candy cane beets for a similar color pop, or substitute with thinly sliced fennel for crunch and elegance.
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