Visually striking salad centered on an artisanal cheese wheel with fresh vegetables, seeds, and a balanced dressing.
# Ingredients:
→ 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 (approximately 8.8 ounces, such as Saint-Marcellin, Brie, or a local soft-ripened cheese)
# Directions:
01 - Place the 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 lines focusing attention on the cheese.
03 - Lay out cherry tomato halves, cucumber slices, and watermelon radish slices in neat rows, all angled toward the cheese wheel.
04 - Scatter pomegranate seeds and toasted walnuts evenly along the arranged produce, preserving the directional pattern 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 salad components, taking care to avoid the cheese wheel.
07 - Serve immediately, encouraging guests to cut from the cheese wheel and combine with the arranged ingredients.
