Experience the taste of the season with this Orchard Garden Salad w/ Ash-Ripened Vegan Cheese! This is a vibrant dish that celebrates fresh, crisp flavors and artisanal textures. The exquisiteAsh-Ripened Barncat Cheese is a plant-based masterpiece that offers a creamy, tangy profile with a striking aesthetic. This seasonal orchard salad pairs the sweetness of hand-picked fruits with the earthy complexity of a signature artisan vegan cheese. Create a sophisticated balance that is perfect for elegant lunches or dinner party starters. Whether you’re a fan of boutique plant-based cheesemaking or simply looking for a refined vegan salad recipe, you can bring a farm-to-table elegance directly to your plate.
Orchard Garden Salad
This salad is a visual nod to a misty morning in the orchard. The Barncat Cheese by Bandit, with its striking ash vein, is the star of the show, mimicking the look of the iconic Humboldt Fog. We’ve paired it with crisp autumn fruit and a floral-infused dressing.
Ingredients
Fresh
- 5 oz arugula or wild baby greens
- 1 honeycrisp or pink lady apple shaved into half moons
- 1/2 cup fresh blackberries or blueberries
- 1/4 cup red onion shaved into thin rings and soaked in ice water (removes the "bite")
Products
- 4 oz Barncat Cheese
- 1/2 box Flouwer Crackers served whole on side or crushed for croutons
Blooms Vinaigrette
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tsp elderflower syrup sub maple syrup
- 1 tsp dijon mustard
- salt & pepper to taste
Toppings
- 1/4 cup candied walnuts or pecans
- edible petals optional, for garnish
Instructions
- In a small glass jar or bowl, combine the olive oil, vinegar, sweetener, Dijon, and smoked paprika. Whisk vigorously until emulsified. Season with salt and pepper to taste. Set aside to let the flavors marry.
- Using a sharp, thin knife (or a cheese wire), slice the Barncat Cheese into elegant wedges. Tip: Wipe the knife between slices to keep the white clean from the black ash line.
- In a large mixing bowl, toss the arugula and shaved red onions with about half of the dressing. You want the leaves glistening, not drenched.
- Divide the dressed greens between two plates. Tuck the apple slices and fresh berries into the greens.
- Place 2–3 wedges of the Barncat Cheese on top of each salad.
- Nestle the crackers around the edge of the plate. Encourage your guests to use the crackers to scoop up a bit of cheese, an apple slice, and a leaf in one bite.
- Sprinkle the candied walnuts and edible flowers over the top. Drizzle the remaining dressing specifically over the cheese wedges.
Notes
- While most cheeses are best at room temperature, Barncat is much easier to slice cleanly while cold. Slice it first, then let the wedges sit on the plate for 10 minutes before serving to reach peak creaminess.
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