Summer Salad With Kingsey^®
Cheese Curds
8 servings

INGREDIENTS:
• 375 mL (1 1/2 cup) Kingsey^® Cheese Curds
• 60 mL (1/4 cup) olive oil
• 30 mL (2 tbsp.) balsamic vinegar
• 15 mL (1 tbsp.) fresh thyme, chopped
• Salt and freshly ground pepper, to taste
• 2 medium pita breads
• 15 mL (1 tbsp.) olive oil
• 5 mL (1 tsp.) dried Herbes de Provence
• 5 mL (1 tsp.) fleur de sel
• 1 seedless cucumber, washed and diced
• 500 mL (2 cups) cherry tomatoes, halved
• 4 green onions, chopped
• 80 mL (1/3 cup) Kalamata olives, pitted and halved
• 500 mL (2 cups) arugula

PREPARATION:
In a small bowl, mix Kingsey^® Cheese Curds with oil, balsamic vinegar
and thyme. Season to taste. Marinate at room temperature 1 or 2 hours,
letting the flavours develop. Meanwhile, brush both sides of the pita breads
with 15 mL (1 tbsp.) of the olive oil; sprinkle dried Herbes de Provence and
fleur de sel and grill in the oven at 350°F for 5-10 minutes, turning them midway
through cooking time. Let cool, then break in pieces. Set aside. When ready
to serve, in a large salad bowl, mix cucumber, tomatoes, green onions and
olives. Add the cheese, oil and vinegar mixture. Gently toss and adjust
seasoning. Garnish each portion with pita croutons and arugula.