Spring Potato Salad with Lemon-Dill Havarti
(Serves 6-8)

Ingredients:
- 2 pounds baby potatoes (mix of red and yellow)
- 6 oz Mad Cheese Lemon-Dill Havarti, cubed
- 1 cup fresh peas (or thawed frozen peas)
- 6 radishes, thinly sliced
- 3 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, finely chopped
- 1/4 cup microgreens for garnish

Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon whole grain mustard
- 1 small shallot, finely minced
- 1 teaspoon agave nectar or maple syrup
- Salt and pepper to taste

Instructions:
1. Cut potatoes into bite-sized pieces (halve or quarter depending on size).
2. Place potatoes in a large pot of cold, salted water.
3. Bring to a boil and cook until tender but still firm (about 12-15 minutes).
4. While potatoes cook, make the dressing:
   - Whisk together olive oil, lemon juice, mustard, minced shallot, and agave.
   - Season with salt and pepper to taste.
5. Drain potatoes and let cool for 10 minutes.
6. While still warm (but not hot), toss potatoes with half the dressing.
7. Once potatoes have cooled to room temperature:
   - Add cubed Lemon-Dill Havarti.
   - Add peas.
   - Add sliced radishes.
   - Add fresh herbs.
   - Drizzle with remaining dressing.
   - Toss gently to combine.
8. Garnish with microgreens before serving.

Pro tips:
- Dress the potatoes while still warm to help them absorb the flavors.
- The Lemon-Dill Havarti should be cold when cubed for clean cuts.
- Can be made ahead and refrigerated for up to 24 hours; bring to room
temperature before serving.
- Add extra fresh herbs just before serving for the brightest flavor.