When I made these lovely cheese puffs for the first “French Fridays with Dorie,” I froze some. They stored and baked really well. We served them with the salad course.
Pour over salad and toss until coated. This salad should be made and dressed as close to the time it’s going to be eaten as possible so it doesn’t wilt or get soggy. This recipe makes enough for 2 salads, so just use half of it.