Fried Cheese Curd and Spinach Salad
Cook frozen curds in batches in a dry non-stick frying pan over medium, flipping once, until crisp and golden but not melted, 1 to 2 min. Transfer to a plate and set aside. Wipe pan after frying each batch. Whisk oil, parsley, chives, vinegar, lemon juice, Dijon, salt, pepper and sugar in a large bowl. Add spinach, fennel, tomatoes, croutons and fried cheese curds and gently toss. Serve immediately.
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Last updated: August 28th, 2020
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