The Bohmerian

Lately I have been experimenting with different ways to use cheese in dishes and with ingredients that I normally would not have thought to mix together. Although cheese is often thought of as the indulgent sidekick, I am trying to find more ways to make it the main protein in my otherwise often simple dinner meals.

For this recipe; If you slice the plum particularly thin, paired with the briny feta, in a subtle way, it somehow tastes like prosciutto.

Cheese Notes: Typically Feta cheese is made of sheep’s milk or part sheep and part goats milk. I had some goats milk feta left over from a cheese tasting and although it was less moist then the Greek sheep’s milk version, the tang of the goat worked really well with the sweet but tart plums.

Mache salad with toasted walnuts and feta.
Makes enough for 2 sides or 1 main.

You will need:
1 4oz bag washed mache or lamb’s lettuce (I got mine from Trader Joes)
1/2 cup grape or cherry tomatoes quartered
1 plum, pitted, halved, and thinly sliced lengthwise (see image above)
1/4 cup coarsely chopped, lightly toasted walnuts
1/2 cup feta thinly sliced and cut to about 1/2″ x 1/2″ squares
Juice of half a lemon
Sea salt to taste
Freshly ground black pepper.

Mix all the above, dress with freshly squeezed lemon, and season to taste.

To best enjoy, serve immediately.