Gruyere and Cheddar Frico with Arugula Salad

• 5 ounces sharp Cheddar, finely grated
• 5 ounces Gruyere cheese, finely grated
• 1 tablespoon all-purpose flour
• 2 teaspoons fresh thyme leaves
• Arugula Salad, recipe below

1. In a medium bowl, toss together both cheeses and the flour.
2. Heat a large nonstick skillet over a low to medium flame and sprinkle 1 1/2 tablespoons of the cheese mixture onto the pan to form a 4-inch circle.
3. Sprinkle some thyme over the cheese and cook until the cheese is somewhat melted but not firm.
4. Using a spatula, turn the cheese over and cook until firm and golden.
5. Transfer the frico to a paper towel, then quickly drape over a large rolling pin until completely cooled, to form a shell shape.
6. To serve, remove from pin and top each frico with arugula salad.
7. 4 teaspoons fresh lemon juice
8. 1 small shallot, finely chopped
9. 1 teaspoon Dijon mustard
10. 1 teaspoon honey
11. 1/4 cup extra-virgin olive oil
12. Salt
13. Freshly ground black pepper
14. 2 cups arugula
15. In a small bowl, whisk together lemon juice, shallots, mustard, and honey.
16. Whisk in the olive oil and add salt and pepper, to taste.
17. Lightly dress arugula leaves with the vinaigrette.

cheddar, gruyere cheese, flour, thyme, arugula

Taken from www.foodnetwork.com/recipes/gruyere-and-cheddar-frico-with-arugula-salad-recipe.html (may not work)