Gruyere and Cheddar Frico with Arugula Salad
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
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.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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