Zenith Point Salad Cheese (Printable)

Fresh produce, toasted walnuts, and a cheese wheel come together in a visually striking salad masterpiece.

# 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 tbsp extra-virgin olive oil
08 - 1 tbsp white balsamic vinegar
09 - 1 tsp honey
10 - 1/2 tsp 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

# Directions:

01 - Place the cheese wheel on a small pedestal or plate in the corner of a large serving platter or board.
02 - Arrange the arugula in a sweeping arc radiating outward from the cheese wheel to create visual lines pointing toward it.
03 - Layer cherry tomatoes, cucumber slices, and watermelon radish slices in orderly rows, all angled towards the cheese wheel.
04 - Scatter pomegranate seeds and toasted walnuts along the arranged ingredients, maintaining the directional pattern.
05 - In a small bowl, whisk together olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and black pepper.
06 - Lightly drizzle the dressing over the salad ingredients, avoiding the cheese wheel.
07 - Serve immediately, inviting guests to cut from the cheese wheel and combine with the arranged ingredients.

# Expert Advice:

01 -
  • It looks like edible art, and your guests will genuinely pause before diving in.
  • Everything stays distinct and fresh because ingredients don't get crushed together until people actually serve themselves.
  • The soft cheese becomes a sauce unto itself when people spread it across their plate with the vegetables.
02 -
  • Slice everything moments before assembling, or your vegetables will start releasing water and the visual lines blur.
  • The cheese absolutely must be at room temperature or it won't spread across the vegetables the way it should—take it out of the fridge at least 30 minutes before serving.
03 -
  • A squeeze bottle or small spoon gives you much more control over dressing drizzles than pouring straight from a bowl.
  • Serve the board slightly angled toward your guests so the arrangement reads immediately and people don't have to lean over to understand the visual story.
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