Food Network Chef Ming Tsai visited our farm, and created for us this delicious arugula salad with warmed California Crottin.
from John Ash, Chef Consultant:
“I’ve always loved fondues but they can be a little rich. Here’s a version that cuts down on the fat but still provides the flavor. I love the goat cheeses from Redwood Hill Farm.”
This recipe was originally developed using Redwood Hill Farm Teleme, which we no longer make. Our aged cheddar is a great substitute…melting wonderfully in the bath of the tomatoes.