Dec 12 Quattro Fromaggio Salad

Ingredients

• 4 Roma tomatoes, sliced into 1/2″ (1.3 cm) pieces
• 4 thin slices of Provolone
• 1, 2 oz (60 g) piece of Camembert, cut into 4, 1/2 oz (15 g) wedges
• 1 cup (250 mL) aged Cheddar, cubed
• 4 oz (125 g) creamy Greek Feta
• 1/2 cup (125 mL) pomegranate seeds
• 16 fresh basil leaves
• 3/4 cup whole walnuts, toasted
• Juice from 1/2 an orange
• 1 tbsp (15 mL) honey
• 1 tbsp (15 mL) extra virgin olive oil
• Salt and pepper

Directions

In the centre of each of 4 plates, arrange 5 tomato slices in a single layer. Top with slices of Provolone, then with fresh basil leaves. Pile Cheddar, Camembert and Feta on top of basil. Sprinkle with pomegranate seeds and walnuts.

In a separate bowl, mix orange juice, honey and olive oil; season with salt and pepper. Drizzle orange mixture over cheese salad and serve immediately.

Serves 4 as an appetizer.

Credit: Recipe by Brandon Boone