Artichoke and Reblochon Salad Recipe

Ingredients:

• 1 can artichoke hearts, drained and quartered
• 1/2 lb Reblochon cheese, rind removed and cut into small cubes
• 4 cups mixed greens
• 1/4 cup chopped walnuts
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Place the walnuts on a baking sheet and roast in the oven for 5-7 minutes until lightly toasted. Set aside to cool.
3. In a large bowl, combine the mixed greens, artichoke hearts and Reblochon cheese.
4. In a separate bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper until well blended.
5. Pour the dressing over the salad and toss.
6. Top the salad with the toasted walnuts and serve immediately.

Serving Suggestions:

This artichoke and Reblochon salad is a delicious and savory side dish that pairs well with a variety of main courses. Serve it alongside grilled chicken or fish for a light summer meal, or use it as a filling for a tasty sandwich or wrap. This salad is also a great addition to any potluck or picnic spread, as it can be made ahead of time and travels well. Enjoy!

Verdict:

This salad is bursting with flavor and texture thanks to the combination of tangy artichokes, creamy Reblochon cheese, and crunchy walnuts. The dressing adds a zesty kick to the mix, making every bite a delight for the taste buds. Overall, this artichoke and Reblochon salad is a must-try for anyone who loves fresh, vibrant salads chock-full of tasty ingredients.