Prep Time: 20 Minutes
Cook Time: 40 Minutes
Yield: 8 Servings
2 large eggs
1 cup 2% or whole milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
1/2 cup (2 ounces) Wisconsin dill havarti cheese*, shredded
1 (5-ounces) pkg. spring greens or mixed salad greens (8 cups packed greens)
1 cup thinly sliced peeled cucumber
1/2 cup (2 ounces) Wisconsin dill havarti cheese, shredded
1/4 cup bottled vinaigrette or Italian salad dressing
4 ounces thinly-sliced, smoked salmon, cut crosswise into strips
2 tablespoons chopped fresh dill or 1 teaspoon dried dill
Heat oven to 450ºF. Whisk eggs in a medium bowl; whisk in milk. Add flour and salt; whisk well. (Some small lumps of flour will remain.) Whisk in butter.
Coat eight 6-ounce custard cups or ramekins** with cooking spray; dust lightly with flour. Pour batter into cups filling 1/3 full. Divide cheese evenly over batter. Pour remaining batter over cheese filling cups 2/3 full. Place cups on a baking sheet; bake 15 minutes. Reduce oven temperature to 350ºF; continue baking 20 to 25 minutes longer until puffed and deep golden brown (do not open oven during baking time). Immediately remove popovers from muffin pan to serving plates.
While popovers are baking, combine greens, cucumber, cheese and dressing in a large bowl. Toss well and transfer to four serving plates. Top salads with salmon and dill. Serve with warm popovers.
*If dill havarti is not available, use regular havarti tossed with 1 teaspoon chopped fresh dill or 1/4 teaspoon dried dill for the popovers.
**Popovers may be made in a muffin tin (medium size with 4-ounce cups). Coat 10 of the cups of a 12-cup muffin pan with cooking spray. Fill 10 cups as directed and bake as above.