Chocolate and Cheese.
If you die inside (just a little) when you read those words, this post was written for you. If you also made a vow to eat better in the new year, you’ve got to trust me when I say you need to keep reading.
I say that because this post is about both chocolate and cheese. But, I’m going to suggest marrying them in a way that may never have occurred to you before.
First, a few details: Made in 8-lb. wheels, Carr Valley Cocoa Cardona is an aged goat’s milk cheese whose rind is rubbed with cocoa powder. The cheese itself is firm and sweet, with a delicious nutty flavor. The cocoa powder infuses the smooth and snowy cheese with a subtle chocolate flavor, which is balanced by the cheese’s natural sharpness. The cocoa flavor is subtle, the rind a lovely powdery brown, and the end result like nothing you’ve ever tasted.
While the cheese makes a stunning addition to any cheese
plate, it’s also perfectly delicious served up as a dessert course with a few
strawberries and a drizzle of dark chocolate syrup. But, one of my favorite ways to enjoy Cocoa
Cardona is in a simple seasonal salad.
And, thanks to one of my newfound food crushes from Oro di
Oliva (chocolate balsamic vinegar), it’s also one of the most pleasant ways
to get a serious chocolate fix without breaking any of those New Year’s
resolutions you made to yourself.
Dressed with a sweet chocolate orange balsamic dressing,
mixed greens come to life with a bold scattering of toasted almonds, a few
slices of tart and beautiful blood orange, a sprinkling of jewel-toned
pomegranate seeds, and a slice or two of Cocoa Cardona cheese. Although it tends toward the sweet side, the
salad is bold and balanced – with sour hints of citrus and pomegranate
balancing out the sweetness of the balsamic, and the sharp salty flavors of the
cheese rounding out the bitterness of the deep chocolate notes.
If you’re the sort of person who has a difficult time
waiting for dessert in the first place, I’m pretty sure this will the best
thing you’ve discovered in ages. You’ll
almost be tempted to forget that salad is… well, good for you!
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Chocolate Orange Salad with Pomegranates, Almonds & Cocoa Cardona
serves 6
10 oz herb salad or spring mix (try the winter mix from Growing Power)
½ cup chopped toasted almonds
½ cup pomegranate seeds
2 small blood oranges, peeled and sectioned
6 oz Cocoa Cardona cheese, thinly sliced*
Freshly ground black pepper (optional)
Deep dark Chocolate Orange Balsamic Dressing (recipe follows)
Assemble the salads by arranging equal portions of greens on medium salad plates. Sprinkle with almonds, pomegranate seeds, and orange sections. Lightly drizzle** each salad with chocolate orange dressing, sprinkle with additional black pepper (if desired), and adorn with 1-2 slices of the Cocoa Cardona cheese.
*Cocoa Cardona cheese is available from Wisconsin Cheese Mart, Outpost Natural Foods, and numerous other grocery stores in the Milwaukee area.
**Though you might be tempted, resist over-dressing this salad. Not only is the chocolate dressing quite sweet, it can be overwhelming if used in excess. 1-2 teaspoons should be all you need for a serving. If you think your guests might enjoy a bit more of the dressing, feel free to pass a cruet of dressing at the table alongside the salad.
Deep Dark Chocolate Orange Balsamic Dressing
1/2 cup chocolate balsamic vinegar (local source: Ora di Oliva)
3/4 cup orange olive oil
Pinch of salt
1/8 t freshly ground black pepper
Combine ingredients in a cruet or small glass jar. Shake to emulsify.
