Recipe: A Dressed Up Baked Cheese Sandwich & Pear Salad with Mustard Vinaigrette

Ingredients: 

One pound round loaf of sourdough

8 oz black truffle gouda cheese, sliced

8 oz jack cheese, sliced

2 heads of butter lettuce

3 pears, we like Bosc

3 tablespoons of grainy French mustard

3 tablespoons of white wine vinegar

1/4 cup of olive oil

Juice of 1 lemon
Salt and pepper to taste

Preheat the oven to 350 degrees

Cut the loaf into thirds, and place the jack cheese on one layer and the gouda on the other.  Wrap the loaf in foil, and place in the preheated oven for about 25 minutes, or until the cheese is fully melted.  Once done, remove and let sit for about 5 minutes before unwrapping and cutting into 8 slices.

For the salad, rinse and tear the lettuce, and slice the pear.  Mix the mustard, vinegar, oil, and lemon juice together.  Toss the ingredients together in a bowl, season with the salt and pepper, and serve alongside the baked cheese sandwiches.

Recipe: Goat Cheese, Watermelon, Fig & Beet Salad

Ingredients:
1/2 seedless watermelon
3 large beets
8 figs
1 oz goat cheese
1/2 c crumbled feta
Dressing:
4 T extra virgin olive oil
1/4 c balsamic vinegar
salt and pepper

Roast the beets in the oven (wrapped in tinfoil with butter, olive oil, salt and pepper at 375 for one hour) and let cool. Cut into cubes.

Cut up the watermelon and figs into small chunks.

For the dressing, whisk the olive oil and vinegar together with a pinch of salt and pepper.

Add the beets to the watermelon and figs. Crumble the goat cheese and feta and add to the salad. Add the dressing and mix well.

Recipe: Caprese Salad

We love a fresh Caprese Salad in the Summer. Now that tomatoes and basil are starting to be in season, we'll be making this frequently.

Ingredients:
3 medium Heirloom Tomatoes
1/2 oz. Burrata
4 Basil leaves
2 T. Garlic Olive Oil
2 T. Balsamic Vinegar
Salt & Pepper

Slice the tomatoes and burrata and layer them on a plate. Slice the basil leaves thinly and add on top. Drizzle the olive oil and vinegar, and sprinkle on salt & pepper.
Serves 2.