Entertaining: Backyard Corn, Feta & Walnut Salad
Ah, summertime. It can fly by so quickly, so we try to savor every sunny moment. Impromptu backyard parties are a great way to take advantage of those long evenings and relax with family and friends. Keep the menu simple with crowd-pleasing dishes made with Wisconsin Cheese, fresh summer produce and a few pantry staples. The best part? With ingredients this good, it doesn’t take much effort to pull together a tasty, colorful spread.
Start with Corn, Wisconsin Feta and Walnut Salad topped with a lemon thyme vinaigrette. Pair that with a Tomato & Wisconsin Fontina Tart, made in a snap with frozen puff pastry and prepared pesto. Top things off with spoonable individual Wisconsin Ricotta Blueberry Cakes.
Get the recipes for Tomato & Fontina Tart and Wisconsin Ricotta Blueberry Cakes, plus more summer cheese pairings, at EatWisconsinCheese.com.
Serves 6, as a side dish
1 cup walnut pieces
Juice of 1 lemon
2 tablespoons olive oil
Salt and pepper
2 tablespoons fresh thyme, chopped and divided
2 cups fresh corn kernels, cooked
1 cup (6 ounces) Wisconsin Feta Cheese, crumbled
Preheat oven to 350°F. Spread walnuts on baking sheet and toast for 5 minutes. Let cool.
In small bowl, combine lemon juice, olive oil, salt, pepper and 1 tablespoon thyme. Whisk well.
In large bowl, combine corn, walnuts and dressing. Sprinkle with Feta and remaining thyme before serving.