Honeywood Cheese Salad
recipe from Chef Ouita Michel’s cookbook Just a Few Miles South & photography by Talitha Schroeder
Ingredients
8 oz. shredded white cheddar cheese
½ teaspoon granulated garlic
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1 ½ teaspoons Worcestershire sauce
1 cup mayonnaise, preferably Hellman’s or Duke’s
Directions
Blend all ingredients in a large bowl. Chill at least 30 minutes before using.
Makes about 2 cups.
It really is that simple! This cheese salad tops the Honeywood Smash Burger but with local tomatoes coming on, we’re a big fan of whipping up a batch at home to spread on a slab of toasted bread under a thick slice of juicy tomato.
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Up Home at Holly Hill Inn
Mama Des, the matriarch of the Parrish family, did more than plant seeds, the flowers of which still bloom a century later. Through her care of the house and land that we call Holly Hill Inn today, and the children she raised to extend a welcome to all, she planted a legacy of hospitality and community we’re honored to carry on.
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