The Zenith Point Salad (Printable Version)

A fresh, artfully arranged salad highlighting artisanal cheese and vibrant produce.

# What You'll Need:

→ Fresh Produce

01 - 2 cups baby arugula
02 - 1 cup cherry tomatoes, halved
03 - 1/2 cucumber, thinly sliced
04 - 1 small watermelon radish, thinly sliced
05 - 1/4 cup pomegranate seeds

→ Nuts & Seeds

06 - 1/4 cup toasted walnuts

→ Dressing

07 - 3 tablespoons extra-virgin olive oil
08 - 1 tablespoon white balsamic vinegar
09 - 1 teaspoon honey
10 - 1/2 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper, to taste

→ Cheese Centerpiece

12 - 1 small artisanal cheese wheel (approx. 8.8 oz), such as Saint-Marcellin, Brie, or local soft-ripened cheese

# Directions:

01 - Place the artisanal cheese wheel on a small pedestal or plate in the corner of a large serving platter or board.
02 - Arrange baby arugula in a sweeping arc radiating outward from the cheese wheel to create a visual convergence.
03 - Layer cherry tomatoes, cucumber slices, and watermelon radish slices in orderly rows, all oriented toward the cheese wheel.
04 - Distribute pomegranate seeds and toasted walnuts evenly along the arranged ingredients, maintaining alignment toward the cheese.
05 - In a small bowl, whisk together extra-virgin olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
06 - Lightly drizzle the dressing over the arranged salad ingredients, avoiding the cheese wheel to preserve its texture.
07 - Present immediately, encouraging guests to cut cheese from the wheel and combine with salad components.

# Expert Advice:

01 -
  • It's a conversation starter that tastes as good as it looks, giving you permission to prioritize presentation without sacrificing flavor.
  • You'll impress people without spending hours in the kitchen, and they'll never guess how simple it actually is to assemble.
02 -
  • Slice your watermelon radish as thin as possible on a mandoline—thick slices lose their translucent beauty and don't curl the way thin ones do, which is where the magic happens.
  • Always taste your dressing before drizzling, and resist the urge to oversaturate the salad; the vegetables should glisten, not swim.
03 -
  • Prepare all your vegetables a few hours ahead and store them in separate containers—this lets you assemble the platter in minutes right before serving, when everything is still crisp and vibrant.
  • Bring your cheese out of the refrigerator 15 minutes before serving so it reaches its best texture and flavor; cold cheese can taste muted and tight.
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