Chef Talia Syrie
The Tallest Poppy
Homemade yogurt cheese takes two days to make but adds a savoury touch.
3 cups 3% plain yogurt
1 tsp salt
1 cup hemp seed
1 cup olive oil
1/4 cup balsamic vinegar
1 Tbsp grainy Dijon
1/2 tsp salt
1/2 tsp pepper
1/2 tsp brown sugar
1 clove garlic, crushed
6 cups mixed greens
1 cup fresh blueberries
1 medium-sized red onion, sliced into 1/8″ rings
- In a small bowl using a wooden spoon, mix together yogurt and salt.
- Spoon yogurt into a coffee-filter lined colander and place over medium-sized bowl. Cover with paper towel.
- Refrigerate for at least two days until all liquid has drained.
- Roll cheese into 1″ balls then roll in hemp seeds.
- In a small bowl, whisk together all ingredients until combined.
- In a large bowl, combine mixed greens, blueberries, onions and hemp-seed cheese balls.
- Drizzle with dressing and serve.
Yield 6 servings
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