Stockinghall Cheddar & Mixed Berry Salad

If you love cheddar, this salad is for you. Inspired by a recipe from Eric Warnstedt in July 2008 Food and Wine Magazine, it’s a bright, fresh mix of berries, caramelized onions, sauteed mushrooms, and a hearty helping of our award-winning Cave Aged Original Stockinghall Cheddar. Stockinghall, Murray’s first cheese developed from original recipe to the cave aging process, was awarded Best of Show at the American Cheese Society’s 2019 competition, and remains a crumbly favorite among cheddar fans.

Featuring

prep time
10minutes
assembly time
15minutes
Serves
4people

preparation & ingredients

Four 2 oz. pieces of Stockinghall Cheddar

1/2 Small sweet onion, sliced into 1/4-inch-thick rings

1 lb. Mixed wild mushrooms (button mushrooms will work too)

3 cups Baby arugula

1 cup Raspberries

6 Tbsp. plus 1 tsp. Murray's Italian Extra Virgin Olive Oil

Salt and freshly ground pepper

1 Tbsp. plus 1 tsp. Red wine vinegar

1 tsp. Fallot Smooth Dijon Mustard

1 cup Blackberries

In a large skillet, heat 1 tablespoon of olive oil until simmering. Add the onion rings, season with salt and pepper and cook over high heat until richly browned, about 2 minutes per side. Transfer the onion rings to a medium bowl.

Add 3 tablespoons of the olive oil to the skillet and when it is hot, add the mushrooms and season with salt and pepper. Cook over moderate heat until the liquid in the skillet has evaporated, about 7 minutes. Continue to cook over moderate heat, stirring occasionally, until the mushrooms are browned, about 5 minutes longer. Season with salt and pepper.

In a small bowl, combine the vinegar with the mustard and the remaining 2 tablespoons plus 1 teaspoon of olive oil; season the vinaigrette with salt and pepper. Add the arugula, blackberries and raspberries to the bowl with the onions. Add the mushrooms and the vinaigrette and toss well. Put a piece of cheddar on each plate. Divide the salad among the plates and serve.