Zenith Point Salad Cheese (Printable)

A visually striking salad with arugula, tomatoes, radish, nuts, and a cheese wheel centerpiece.

# What You Need:

→ 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 (approx. 8.8 oz), such as Saint-Marcellin, Brie, or a local soft-ripened cheese

# Steps:

01 - Place the cheese wheel on a small pedestal or plate at one corner of a large serving platter or board.
02 - Create a sweeping arc of baby arugula radiating outward from the cheese wheel to establish a visual focal point.
03 - Arrange halved cherry tomatoes, thin cucumber slices, and watermelon radish slices in orderly rows, all angled toward the cheese wheel.
04 - Scatter pomegranate seeds and toasted walnuts along the arranged produce, maintaining the directional pattern toward the cheese.
05 - In a small bowl, whisk together olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
06 - Lightly drizzle the dressing over the salad ingredients, avoiding the cheese wheel to preserve its texture.
07 - Present immediately, encouraging guests to cut from the cheese wheel and combine with the arranged salad components.

# Expert Advice:

01 -
  • It looks restaurant-worthy but takes just twenty minutes, which means you can actually impress people on a weeknight.
  • The cheese becomes interactive—guests get to tear into it and compose their own bites, turning lunch into a little ceremony.
  • Every color and texture is visible and intentional, so even picky eaters can see exactly what they're getting.
02 -
  • Slice your cucumber and radish paper-thin on a mandoline or with a very sharp knife—thick slices will slide around and ruin your careful arrangement.
  • Let the cheese come to room temperature for about thirty minutes before serving so it's spreadable and delicious rather than cold and stiff.
  • The dressing can be made hours ahead, but don't dress the salad until right before guests arrive or your arugula will wilt.
03 -
  • Taste your dressing on a piece of arugula before serving—this tells you if it needs more acidity, sweetness, or seasoning.
  • Chill your serving board in the freezer for fifteen minutes before plating; the cold keeps delicate greens crisp longer.
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