Dressing:
6 ounces (3/4 cup) Wisconsin Brie, rind partially removed, cut into chunks (4 ounces equals 1 cup)
2 tablespoons extra virgin olive oil
1 cup buttermilk
1 tablespoon prepared horseradish
1 teaspoon minced fresh garlic
1/2 teaspoon black pepper
1/4 cup fresh chopped dill or 1 tablespoon dried
1/2 cup shredded Wisconsin Parmesan
Place all ingredients except the Wisconsin Parmesan in a blender or food processor. Blend until smooth, about 15 seconds. Pour the contents into a separate bowl and stir in the Parmesan. Refrigerate. (Note: This dressing is great for green salads, too).
Salad:
4-5 quarts water with 2 tablespoons salt and 1 teaspoon vegetable oil added
12 ounces dried small shell pasta (approximately 5 cups)
1-1/2 cups fresh snow peas or sugarsnap peas, stringed and cut in half on the diagonal
1-1/2 cups fresh asparagus, cut on the diagonal into 1-1/2 inch lengths
1/2 pint cherry tomatoes, stemmed and cut in half
1/2 large cucumber, peeled, split down the middle, seeded and thinly sliced
(approximately 1-1/2 cups)
1/4 cup sliced scallions (green onions)
1 cup (8 ounces) lox, sliced in strips
(or 1 cup smoked salmon, boned and separated into flakes)
In a 6-quart pot bring water, salt and oil to a rapid boil and add the dried pasta, stirring occasionally to avoid sticking. Lower the heat to medium and boil to al dente stage, about 10-13 minutes. While the pasta is cooking, cut the snowpeas and asparagus. When pasta has reached desired tenderness, add the peas and asparagus to the boiling water with the pasta. Stir and allow the water to return to a boil (about 1 minute). Immediately drain the pasta and vegetables in a colander and rinse with cold water until the pasta and vegetables are cool to the touch. Drain completely, transfer to a mixing bowl and add cherry tomatoes, cucumber, scallions and salmon. Stir in the prepared dressing and serve.
Makes 6 servings.