Gruyere and Cheddar Frico with Arugula Salad

Ingredients

• 5 ounces sharp Cheddar, finely grated
• 5 ounces Gruyere cheese, finely grated
• 1 tablespoon all-purpose flour
• 2 teaspoons fresh thyme leaves
• Arugula Salad, recipe below

Directions

In a medium bowl, toss together both cheeses and the flour. Heat a large nonstick skillet over a low to medium flame and sprinkle 1 1/2 tablespoons of the cheese mixture onto the pan to form a 4-inch circle. Sprinkle some thyme over the cheese and cook until the cheese is somewhat melted but not firm. Using a spatula, turn the cheese over and cook until firm and golden.

Transfer the frico to a paper towel, then quickly drape over a large rolling pin until completely cooled, to form a shell shape.

To serve, remove from pin and top each frico with arugula salad.

Arugula Salad:

4 teaspoons fresh lemon juice

1 small shallot, finely chopped

1 teaspoon Dijon mustard

1 teaspoon honey

1/4 cup extra-virgin olive oil

Salt

Freshly ground black pepper

2 cups arugula

In a small bowl, whisk together lemon juice, shallots, mustard, and honey. Whisk in the olive oil and add salt and pepper, to taste. Lightly dress arugula leaves with the vinaigrette.