Arugula, Watermelon and Juustoleipa Salad

½ C freshly squeezed Cara Cara Orange juice
¼ C freshly squeezed Lemon juice (2 lemons)
¼ C minced Shallots (1 large)
1 Tbsp Honey or Blue Agave Syrup
½ C Olive Oil
1 tsp Sea Salt
½ tsp freshly ground Black Pepper
6 C Baby Arugula, washed and spun dry
1 Pepin Watermelon, rind removed, cut 1″ cubes
12 oz Juustoleippa cheese, ½” diced & grilled
1 C whole fresh Mint leaves, julienned
1 C Toffee Glazed Pecans, broken into pieces

Preparation: Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator. Place the arugula, watermelon, grilled Juustoleipa, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately. Serves 8.

Fava Bean Salad with Lemon Vinaigrette and Grilled Juustoleipa Cheese

4 C shucked fresh Fava beans
2 cups roughly chopped Escarole
1 small Red Onion, thinly sliced
¼ # Juustoleipa cheese, cubed & grilled

¼ C fresh Lemon juice
¼ C Limon Olive Oil
2 Tbsp Flat-leaf Parsley, finely minced
2 Tbsp Garlic , minced
Sea Salt and freshly ground black pepper

Preparation: Fill a bowl with ice and water. Bring a large pot of salted water to a boil. Add the Fava beans and cook until just tender, 3 to 4 minutes. Drain and shock in ice water. Drain again and remove outer skins. Place the beans in a medium serving bowl with the onions and escarole. In a small bowl, combine the lemon juice, garlic and olive oil and whisk until blended. On a flat grill place the cubed Juustoleipa and brown until crusty and place in a bowl. Season with freshly ground sea salt and pepper to taste. Pour the mixture over the beans and toss well to combine. Add the cheese, sprinkle with the parsley and serve. Serves 4.

Asian Pear, Prosciutto & Juustoleipa Grilled Cheese

1 Tbsp Unsalted Butter, softened
Juustoleipa Cheese, thinly sliced
2 slices of Italian Prosciutto Ham
2 sliced of Pretzel Bread, 7″ x 3″ each
Asian Pear, thinly sliced

Preparation: Preheat a Panini Grill to 420 degrees F. Lay out the slices of bread and top one of the slice with the Prosciutto and Juustoleipa Cheese. Now cover with the other slice of bread and spread half of the butter on each side of the bread. Place the buttered side down on a Panini Grill and close the lid, cook for 4 minutes. Cook the sandwich until the cheese is thoroughly melted and the bread is hot and a little crisp on the edges, cut in half diagonally. Serve with a Cranberry Mustard, Wisconsin Honey or Maple Syrup and a glass of Sancerre wine from France. The wine shows notes of apple and pear with some grassiness and spice which goes well with the sandwich. Serves 1.

Juustoleipa, Chicken and Apple on Challah

4 slices Challah Bread, toasted
Granny Smith apple, seeded & sliced
Juustoleipa cheese, sliced thinly
Grilled Chicken breast, sliced
Balsamic reduction

Preparation: Lay out the toasted slices of challah and lay out 3-4 sliced of the Juustoleipa cheese on top. Place the sliced chicken on top of the cheese, and sliced apple on top of the cheese. Spoon the balsamic reduction on top of the. Serve immediately! Serves 2.