Ingredients
Tuiles
1/2 pkg | 100 g
Arla® Smoked Havarti Cheese, shredded
2 tsp | 10 mL
all purpose flour
1/4 tsp | 1 mL
salt
1/4 tsp | 1 mL
black pepper
pinch smoked paprika
Dressing
2 tbsp | 30 mL
olive oil
1 tsp | 5 mL
freshly grated lemon zest
1 tbsp | 15 mL
freshly squeezed lemon juice
1 tsp | 5 mL
Dijon mustard
1/2 tsp | 2 mL
honey
freshly ground black pepper
Salad
2 1/2 cups
baby spinach
6 medium
fresh strawberries, hulled and cut into thick slices
1 cup | 250 mL
quinoa, cooked and drained
2 tbsp | 30 mL
sliced almonds, toasted
Directions
Tuiles
Pre heat oven to 425ºF (220ºC).
Place all ingredients in a medium zip-loc bag, seal and shake until all is combined. Place a teaspoon full of mixture 2" apart on a parchment lined cookie sheet. With fingers disperse cheese mixture and flatten so that all of the shreds sit evenly. Bake for 7 minutes, or until golden. Remove from oven, cool before serving.
Dressing
In a small bowl or a shaker jar, combine all of the dressing ingredients. Stir/shake until mixture
is emulsified.
Assemble the salad: In a bowl, combine the baby spinach, sliced strawberries, quinoa and toasted almonds. Drizzle lightly with dressing and toss. Serve with Havarti Crisps.