Ingredients:
Popovers:
2 large eggs
1 cup 2% or whole milk
1 cup all purpose flour
1/2 teaspoon unsalted butter, melted
1/2 cup (2 ounces) shredded Dofino Havarti with Dill Cheese

Salad:
1 (5 ounce) package spring greens or mixed salad
greens (8 cups packed greens)
1 cup thinly sliced peeled cucumber
1/2 cup (2ounces) shredded Dofino Havarti with Dill Cheese
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

Cooking Directions:
Heat oven to 450°F. Whisk eggs in a medium bowl; whish 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. Place cups on a baking sheet; bake 15 minutes. Reduce oven temperature to 350°; 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.

*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.

Makes 4 servings