Crispy Fromager d’Affinois Peppercorn Blend Croquettes with Fresh Salad

Salad

• 1 small head of lettuce
• 2 handful aragula
• ½ cucumber, sliced
• 6 radishes, sliced
• 2 carrots
• 1 firm pear or apple, thinly sliced
• ½ cup pecans
• 1 tbsp honey
• A pinch of flaky sea salt
• 1/4 cup shaved Parmesan cheese

Dressing

• 3 tbsp hazelnut oil
• 1 tbsp rasperry vinegar
• 1 tsp Dijon mustard
• 2 tbsp fresh orange juice
• Salt / Pepper

Croquettes

• 6 cubes of Fromager d’Affinois Peppercorn Blend cheese (about 3/4 to 1 inch wide)
• 1/4 cup flour
• 1 egg
• 3/4 cup Panko breadcrumbs
• Vegetable oil
• Skewers or toothpicks

Prepare the Salad :

1. Wash and dry the lettuce and arugula.
2. Slice cucumber and radishes thinly.
3. Peel carrots into thin ribbons using a vegetable peeler.
4. Thinly slice the pear (or apple) into elegant, even pieces.
5. In a dry skillet over medium heat, toast the pecans for 2–3 minutes.
6. Add the honey and a pinch of sea salt, stir well to coat.
7. Once caramelized, transfer the nuts to parchment paper to cool.

Make the Dressing :

1. In a small bowl, combine hazelnut oil, raspberry vinegar, Dijon mustard, and orange juice.
2. Add salt and pepper to taste, and whisk until emulsified.

Assemble the Salad :

1. In a large bowl or platter, layer the lettuce and arugula.
2. Top with cucumber, radish slices, carrot ribbons, pear or apple slices, and candied pecans.
3. Sprinkle with shaved Parmesan.
4. Drizzle the vinaigrette just before serving, and toss gently.
5. Plate the salad in a neat dome shape on large plates.

Prepare the Croquettes : 

1. Cut the Fromager d’Affinois Peppercorn Blend cheese into 6 cubes (about 3/4″ to 1″ wide).
2. Insert a skewer or toothpick into each cube.
3. Dredge each piece in flour, then dip into beaten egg, and finally coat in Panko breadcrumbs.
4. Heat frying oil to 350°F (180°C) in a deep pan or fryer.
5. Fry the croquettes in small batches (3 at a time) for 2–3 minutes, until golden brown and crispy.
6. Remove and drain on paper towels.