Name: Gruyere and Cheddar Frico with Arugula Salad
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 2 dozen frico
Cuisine: american
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; 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

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:

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Gruyere and Cheddar Frico with Arugula Salad

Ingredients

Arugula Salad:

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Arugula Salad:

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