FRESH Vol. 8 – Brickyard – Boise, ID

  • Yield: Makes 4 servings


  • Cheddar-cheese Bites (recipe follows)
  • 4 cups mixed baby salad greens
  • 1 cup grape tomatoes
  • ¼ cup diced crisp cooked bacon
  • Grapefruit Vinaigrette (recipe follows)
  • 1 crisp apple (like Honey Crisp), cored and sliced thin


Combine Cheddar-Cheese bites, salad greens, tomatoes and bacon in a large mixing bowl. Drizzle with ½ cup Grapefruit Vinaigrette to lightly coat. Divide and arrange on 4 salad plates. Garnish with apple slices and serve remaining vinaigrette dressing on the side. Makes 4 servings.



  • 1 lb. Darigold medium cheddar cheese
  • 1 cup flour
  • 1 egg
  • 1 cup panko-style breadcrumbs
  • ½ teaspoon dried oregano
  • Vegetable oil


Cut cheddar cheese into 1-inch cubes and set aside. Align 3 shallow containers on a work surface. Place flour in the first container. Lightly beat one egg in the second container. Combine panko-style breadcrumbs and dried oregano in the third container. Dip each cheddar cheese cube into flour and shake off excess; dip into egg and then into breadcrumb mixture. Place breaded cheddar on a plate; repeat until all cubes are breaded. Place the plate of breaded cheddar-cheese cubes in the freezer for at least 20 to 30 minutes. (They may be frozen overnight and fried the next day.)

Heat 1 to 2 inches of vegetable oil in a deep saucepan or Dutch oven until temperature reaches 350°F. Add cheddar cheese cubes to hot oil in batches and deep fry just until the bread crumbs start to brown. (Keep remaining cheddar cubes in the freezer.) Do not overcrowd the pan. Remove browned cubes from oil with a slotted spoon and place on a plate lined with paper towels. Repeat with remaining cubes. The cubes must be nearly frozen before frying, or the cheddar may melt too quickly.

GRAPEFRUIT VINAIGRETTE: Whisk together ¾ cup olive oil and 1 tablespoon Dijon mustard in a mixing bowl until blended. Add ½ cup grapefruit juice, 2 tablespoons honey, 2 tablespoons fresh lemon juice, 2 teaspoons minced shallot, 1 teaspoon chopped fresh thyme leaves, ¼ teaspoon kosher salt and ⅛ teaspoon cracked black pepper. Whisk until well blended. Makes about 1½ cups.