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Salad with Toasted Bucherondin Cheese and Chocolate

Salad with Toasted Bucherondin Cheese and Chocolate


  • 1 teaspoon lemon zest (from about 1/2 lemon)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon minced shallot
  • pinch kosher salt
  • 1 1/2 teaspoons agave nectar
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup olive oil
  • 2 teaspoons chocolate nibs (available at specialty food stores)
  • 2 teaspoons finely chopped walnuts
  • 4 slices whole-wheat bread
  • 4 ounces Bucherondin cheese, cut into 4 round slices
  • 5 ounces mixed field greens (about 1 bag)


  1. In a small bowl, whisk lemon zest, lemon juice, shallot, salt, agave nectar, thyme, and mustard with 1 tablespoon hot water. Slowly whisk in oil and set aside.
  2. In another small bowl, combine chocolate nibs and walnuts. Set aside.
  3. Preheat oven or toaster oven to 400 degrees F. Trim bread slices to the same size and shape as the Bucherondin slices. Toast the bread until just barely golden.
  4. Place cheese slices on top of bread croutons and top each with1 teaspoon of the walnut mixture. Bake for about 7 minutes or until the cheese is melted and browned.
  5. Toss greens in dressing and divide among four plates. Top each with a crouton and serve immediately.

Nutrition Information

Per serving: 321 kcal cal., 25 g fat (9 g sat. fat), 321 mg sodium, 3 g fiber, 10 g pro., 133 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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