Easy and delicious recipe: Guernsey Girl Cheese with Fresh Herb Salad – Toronto

Follow Susan Hay and master cheesemaker Afrim Pristine (co-owner of The Cheese Boutique) as he makes baked Guernsey Girl cheese and a fresh herb salad.

Can be divided into 2 portions

• 1 block Guernsey Girl cheese
• 1 package mixed sprouts (or arugula instead)
• 30 ml high-quality olive oil
• 20 ml white balsamic vinegar
• A handful of chopped basil
• Flaky salt
• Black pepper crackers
• Toast the baguette (or non-stick if you prefer)

In a mixing bowl, whisk together olive oil, white balsamic vinegar, basil, salt, and pepper; whisk for two minutes to combine, then set aside.
Heat a small amount of olive oil in a nonstick pan over medium-high heat.
Add the Guernsey Girl cheese to the pan and cook for two and a half minutes, then gently flip the cheese and cook for another minute and a half. Set aside.
On a large dinner plate, place the cooked cheese in the center of the plate and scatter the sprouts around the cheese and a little on top of the cheese as well.
Drizzle vinaigrette over vegetables and cheese.
Serve with baguette.