Stockinghall Cheddar & Mixed Berry Salad
If you love cheddar, this salad is for you. Inspired by a recipe from Eric Warnstedt in July 2008 Food and Wine Magazine, it’s a bright, fresh mix of berries, caramelized onions, sauteed mushrooms, and a hearty helping of our award-winning Cave Aged Original Stockinghall Cheddar. Stockinghall, Murray’s first cheese developed from original recipe to the cave aging process, was awarded Best of Show at the American Cheese Society’s 2019 competition, and remains a crumbly favorite among cheddar fans.
Featuring
prep time
10minutes
assembly time
15minutes
Serves
4people
preparation & ingredients
Four 2 oz. pieces of Stockinghall Cheddar
1/2 Small sweet onion, sliced into 1/4-inch-thick rings
1 lb. Mixed wild mushrooms (button mushrooms will work too)
3 cups Baby arugula
1 cup Raspberries
6 Tbsp. plus 1 tsp. Murray's Italian Extra Virgin Olive Oil
Salt and freshly ground pepper
1 Tbsp. plus 1 tsp. Red wine vinegar
1 tsp. Fallot Smooth Dijon Mustard
1 cup Blackberries