Make Way for Cheese
As I mentioned when I began this journey, one of the things I want to do is share my enjoyment of food with you through field trips and profiles of my favorite food-related finds. I am thrilled to introduce you today to an amazing cheese maker; Shepherd’s Way Farms.
I love me some cheese and I work hard to enjoy it in moderation. All the more reason, I say, to indulge in the good stuff like the delicious sheep’s milk cheeses made at Shepherd’s Way Farms. Two of my favorites are the Big Woods Blue (starring in the recipe below) and the Friesago – perfect on your favorite cracker, with fresh fruit or on some fresh bread (gluten free for me!). If you live in the Twin Cities, you can find these fabulous cheeses at at Surdyk’s, Kowalski’s, Lunds & Byerlys, local Co-ops and direct from the farm at both the Mill City and St. Paul farmer’s markets. If you live outside the frozen tundra – check with your local cheesemonger to see if they carry the cheese.
Click here to look at the Shepherd’s Way Farms website and you’ll see why I love supporting this beautiful, family farm near Northfield, MN. Steven Read (the shepherd) and Jodi Ohlsen Read (the cheese maker) have been raising sheep since 1994 and making award-winning cheese for more than 10 years.
I had the pleasure of speaking with both Steven and Jodi before I wrote this post. The passion they have for farming and the love that goes into each wheel of cheese comes through every word. Like many small farmers, Steven and Jodi have had their share of real life intervene over the last few years, including a devastating fire that destroyed much of their herd and both barns in 2005. Since then they have worked hard with their community and engaged some creative ideas (such as a cheese CSA) to keep the farm going.
They also began the Shepherd’s Way Farms Kickstarter campaign in December to raise the funds needed to build two new barns, grow the flock and make more delicious cheese for us to enjoy. Click on the link above to see how they are working to sustain the world of small family farming and how you can help. (This photo of Steven Read and friends is from Rob Long Imaging)
Bill and I backed this campaign, in our own small way, and I invite you to join us if it fits for you. One of the things I love about Kickstarters, is the range of funding options; from as little $25.00. The Kickstarter ends on Thursday, so if you’d like to participate, please do so soon.
This Pear, Blue Cheese and Toasted Pecan Salad is both delicious and easy to make. The sweetness of the pear combines beautifully with the gorgeous flavor of the blue cheese (in this case the Shepherd’s Way Big Woods Blue) and the nutty crunch of the pecans. It’s fancy looking and pairs well with any meat, including my recipe for Pan Seared Chicken with Perfect Sauce
Pear, Blue Cheese and Toasted Pecan Salad
Ingredients
- 1/4 cup pecan halves
- 1 clove garlic
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1/4 tsp kosher salt add more to taste
- 1/8 tsp ground black pepper add more to taste
- 1 large bosc pear or bartlett or anjou
- 4 cups mixed greens
- 1/4 cup blue cheese
Instructions
- Preheat the oven to 350 degrees
- Toast the pecans - place the pecans on a sheet pan and toast in the oven for about 5-6 minutes - watch carefully as they can burn quickly. I always toast extra pecans for snacking
- Chop the pecans into small pieces and set aside
- Peel and press the garlic with a garlic press or mince the clove very fine. I like a garlic press for vinaigrettes if you have one - it keeps someone from biting into a hunk of raw garlic while eating the salad
- Place the garlic in the bottom of a small jar
- Add the balsamic vinegar, olive oil, dijon mustard, salt and pepper to the jar
- Shake the jar vigorously (with the top on, of course!) until the ingredients are well mixed and the dressing is smooth. This is my go-to balsamic vinaigrette recipe - I make it in big batches and keep it on hand - it disappears fast
- Wash the pear - The pear does not have to be really ripe for this recipe but for other uses here's a KilKenney Kitchen tip - if you can't find ripe pears at the store (I never seem to) put the pears in a brown paper bag for a day or two and they will ripen
- Slice the pear into thin slices the long way. No need to peel them unless the peel is icky (technical cooking term)
- Crumble the blue cheese. This is the wonderful Big Woods Blue Cheese from Shepherd's Way Farm - YUM!
- Wash and dry the mixed greens and place them in a large bowl- I like a mix that includes some arugula or other peppery greens
- Drizzle the greens with about 1/2 of the vinaigrette and mix well. Taste the greens and add salt & pepper as needed
- Place the greens on plates and top with the pears, blue cheese and pecans. Drizzle the remaining vinaigrette over the salads. You can use your favorite special plate like this Castleton china of my grandmother's if you are feeling fancy.
- Serve with your favorite grilled meat or Pan Roasted Chicken with Perfect Sauce found in the recipe index on this blog!