Quebec’s stunning Cendrillon cheese from Alexis de Portneuf is delicious all on its own, or with breads, or fruit. But we decided to use it to dress up the ubiquitous beet salad, and elevate that beyond the same old version showing up on menus all over town.
We sliced some leftover roasted beets. Then we sautéed a diced shallot in a little olive oil, and stirred in the juice of a grapefruit and a tiny splash of wine vinegar, plus about a half teaspoon of brown sugar. We reduced this to a couple of tablespoons and mixed with the beets, and set it aside to cool.
On the plates, a mixture of winter and greenhouse lettuces – Boston, radicchio, and arugula. Top it with the beets and grate about an ounce (30g) of the cheese on each (it must be very cold or it is too soft to grate – cubes or slices would work also).
Thanks to this cheese, a dull salad was transformed into a real beauty.