Brûléed Wisconsin Les Frères Cheese with Dried Pear, Frisée and White Balsamic-Grapeseed Vinaigrette

By: By Chef Bart Black via Wisconsin Milk Marketing Board

Servings: 4


2 tablespoons shallots, minced
1 teaspoon garlic, minced
2 tablespoons lemon juice, freshly squeezed
3 tablespoons white balsamic vinegar
1 cup grapeseed oil
Kosher salt and cracked black pepper to taste
1 pound (16 ounces) Crave Brothers Les Fréres Cheese, trimmed and cut into four 3-ounce (approximately) squares
1/2 cup turbinado sugar
1 large head frisée, trimmed, washed, dried and torn (about 6 cups)
1/2 head radicchio, julienned (about 2 cups)
2 dried pears, julienned (about 3 ounces dried pears, or 12-13 dried pear slices)

Cooking Directions:

Whisk together shallots, garlic, lemon juice and balsamic vinegar. Slowly start adding oil, increasing volume as mixture begins to emulsify. Season with salt and pepper and set vinaigrette aside.

Place each portion of Les Frères on a stainless steel surface. Sprinkle each portion with a bit of the sugar to cover the top and, using a handheld blowtorch, caramelize the sugar to golden brown being careful not to burn the sugar. Place each brûléed piece of cheese on a serving plate.

To assemble salad, place frisse, radicchio and dried pear in a mixing bowl and add a bit of the vinaigrette, tossing lightly. Add just enough of the vinaigrette to lightly coat the greens. Taste and correct the seasoning with salt and pepper.

Place salad next to the cheese and serve.

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