3 ounces Wisconsin cheese curds
1/4 teaspoon Italian herb seasoning blend, preferably freshly house-made*
1-2 ounces (about 2 1/2 cups) baby arugula or peppery lettuce blend
2 tablespoons extra virgin olive oil
1/2 tablespoon white balsamic vinegar
Salt and pepper, freshly ground, to taste
4-6 ounces heirloom tomatoes, sliced
Fresh basil leaves, chiffonade
In small bowl, toss cheese curds in Italian seasoning; set aside. In medium bowl, toss arugula with oil and vinegar. Season with salt and pepper. Arrange arugula on plate and top with sliced tomatoes and seasoned cheese curds. Sprinkle with basil and drizzle with additional oil and vinegar, if desired.
*There are many recipes for an Italian herb mix–most contain basil, rosemary, thyme and oregano.