Gruyere and Cheddar Frico with Arugula Salad

1. 1

   In a medium bowl, toss together both cheeses and the flour.

2. 2

   Heat a large nonstick skillet over a low to medium flame and sprinkle 1 1/2 tablespoons of the cheese mixture onto the pan to form a 4-inch circle.

3. 3

   Sprinkle some thyme over the cheese and cook until the cheese is somewhat melted but not firm.

4. 4

   Using a spatula, turn the cheese over and cook until firm and golden.

5. 5

   Transfer the frico to a paper towel, then quickly drape over a large rolling pin until completely cooled, to form a shell shape.

6. 6

   To serve, remove from pin and top each frico with arugula salad.

7. 7

   4 teaspoons fresh lemon juice

8. 8

   1 small shallot, finely chopped

9. 9

   1 teaspoon Dijon mustard

10. 10

    1 teaspoon honey

11. 11

    1/4 cup extra-virgin olive oil

12. 12

    Salt

13. 13

    Freshly ground black pepper

14. 14

    2 cups arugula

15. 15

    In a small bowl, whisk together lemon juice, shallots, mustard, and honey.

16. 16

    Whisk in the olive oil and add salt and pepper, to taste.

17. 17

    Lightly dress arugula leaves with the vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.