Crisp Wisconsin Asiago Chips with Fregola Sardo
Courtesy of Wisconsin Milk Marketing Board 8 Servings • 15 Min. Prep Time • 15 Min. Cook Time| Ingredients |
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| Asiago Chips: |
| 2 c. (8 oz.) finely grated Asiago cheese |
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| Salad: |
| 1 lb. fregola sardo (Italian couscous) pasta |
| 1 Tbsp. salt |
| 2 Tbsp. PLUS 1 c. olive oil |
| 3 oz. piquillo peppers, julienned (1/2 c. from a 6 oz. can) |
| 1 medium seedless cucumber, diced (about 1 1/2 c.) |
| 1 medium red onion, diced (about 1 c.) |
| 1/2 c. chopped fresh Italian parsley |
| 2 tsp. chopped fresh oregano |
| 1 tsp. chopped fresh thyme |
| 6 Tbsp. diced shallots |
| 4 Tbsp. Dijon mustard |
| 4 Tbsp. sherry vinegar |
| 2 Tbsp. red wine vinegar |
| salt and pepper to taste |
| 8 c. baby arugula (4 to 5 oz.) |
Directions:
1. For the Asiago chips, preheat the oven to 300°F. On a nonstick baking sheet, place quarter-sized thin layers of the cheese (about 1 1/2 tsp. each). Bake 10 to 12 min. or until browned and crisp, rotating the pan for even baking. Remove to a paper towel™lined cooling rack.
2. For the salad, bring 3 quarts of water to a boil in a large pot. Add the fregola sardo pasta and salt. Bring to a boil again. Cook 5 to 7 min., or until al dente. Drain and rinse with cold water. Place in a large bowl. Toss with 2 Tbsp. of the olive oil. Add the peppers, cucumber, onion, parsley, oregano, and thyme. Toss; set aside.
3. In a medium bowl, whisk the shallots, mustard, and vinegars. Slowly whisk in the remaining 1 c. of olive oil. Season to taste with salt and pepper. In a medium bowl, toss 1/4 c. of the vinaigrette with the arugula. Toss the remaining vinaigrette with the pasta salad.
4. To serve, spoon the pasta salad onto a large platter, making a well in the center. Arrange the arugula in the center of the pasta. Garnish with Asiago chips.
