We all know goat cheese and blueberries are a classic dessert, but why not make the combination the star of your meal? LaClare’s mild and delicate chevre is rolled in blueberries and vanilla to create an irresistible, sweet and tangy cheese that makes the perfect complement to spicy arugula and rich butternut squash in this seasonal harvest salad.
Since 1978, LaClare Family Creamery has been producing high-quality goat’s milk cheeses in Malone, Wisconsin. What started as a hobby farm with two goats and a dozen chickens, has now grown into one of the only 100% domestically produced goat cheese manufacturers in the country.
LaClare sources all their goat’s milk from nearby dairies, which reduces food miles and CO2 emissions. Reducing miles traveled also means the milk is at its freshest when it’s made into cheese. The final product is high-quality, fresh, and clean tasting goat’s cheese.
Today, LaClare includes a processing plant, retail shop, cafe, and visitor center in Malone, WI, and has received numerous national and international awards for its innovative and quality product. Nearby visitors can enjoy sampling cheeses in a family-friendly environment surrounded by 700 adorable on-site goats.
Harvest Salad with LaClare Blueberry Goat Cheese
- 1 log LaClare Rolled Blueberry Vanilla goat cheese crumbled
- 1 package arugula about 5-6 cups
- 1 butternut squash peeled and cut into 1 inch pieces
- Few sprigs thyme leaves separated
- 1 lb salmon
- 1/2 cup walnuts toasted
- 1/4 cup parsley chopped
- 1 lemon juiced
- Olive oil
- 1 tbsp butter
- Preheat the oven to 400F. Toss the butternut squash with a drizzle of olive oil, salt and pepper. Arrange on a parchment lined sheet in a single layer. Roast for 20-25 minutes, until caramelized.
- Heat the butter in a medium nonstick skillet. Pat the salmon dry and season with salt, pepper, and thyme leaves. Place the salmon skin side up in the skillet, cook on medium-high heat until the salmon has started to brown (5-6 minutes). Flip the salmon and place the pan in the oven. Bake for 10-15 additional minutes. Remove from the oven and let rest before flaking into bite size pieces.
- Whisk together the lemon juice with 1/4 cup olive oil. Season to taste.
- Plate the arugula on a large platter (or bowl). Follow with the roasted squash, flaked salmon, toasted walnuts and crumbled goat cheese. Toss with the lemon dressing and a sprinkle of chopped fresh parsley. Enjoy!