Recipe by Executive Chef Ryan Arensdorf, photography by Alicia Bruce
Spring! Finally, the tender season has arrived and fresh seasonal produce will reappear at our farmers markets.
With the season as his inspiration, Chef Ryan Arensdorf from Harriman’s Grill at Salamander Resort & Spa in Middleburg, VA, shared this recipe, one that features a new local partnership. Locksely Farmstead Cheese Company, a neighbor to the Inn, is now up and running. Chef Ryan’s tartine—great as a starter, a light lunch or breakfast—is made with cheese from Locksley and ingredients from chef’s kitchen garden and nearby farmers. Easy to make at home, this tartine lets spring show off its best. You can catch it at our Eat Drink Local event on June 10th!
Fromage Blanc Tartine
Yield: 6 servings
1 bunch ramps or spring onions
1 wedge lemon
¼ cup honey
2 thick slices pumpernickel bread
1 cup Fromage Blanc cheese
¼ cup salted cashews
Extra-virgin olive oil
Sea salt & black pepper
Preheat a grill to medium-high. Toss the ramps or onions with olive oil, seasoning with salt and pepper. The greens should char, burn and get crispy. The white parts of the ramps or onion should turn golden and be cooked through. Divide the crisped greens from the white onion parts. Let cool, then squeeze the lemon over the charred greens, then chop up. They will be flaky.
Mix the charred, ashy greens with the honey. Set aside.
Heat up a grill pan or grill and brush the bread with oil. Sear the bread slices well on the first side, about 2–3 minutes, then flip and lightly sear the other side. Remove from the pan and blot dry if needed.
Divide the Fromage Blanc in even portions and spread generously over the warm pumpernickel with the back of a spoon. Top with charred ramp bulbs and salted cashews. Drizzle with ash honey and serve immediately while still warm.