Cheese Sorbet Transforms a Winter Salad

Vincenzo Salvatore

At Angelo’s, an upscale Northern Italian restaurant, the Aspen Salad offers a striking composition of seasonal flavor, temperature and texture, earning its place among the restaurant’s top-selling dishes. “The Aspen Salad was born as an expression of winter flavors and my culinary journey through the Middle East,” says Vincenzo Salvatore, culinary director of Aspen Hospitality Group.

The build is both elegant and unexpected. A base of frisée, arugula and fennel provides crisp contrast to aromatic mint and basil. Winter melon and roasted sunchoke add seasonal depth, while a rich goat cheese sorbet—cold, creamy and slightly sweet—brings a surprising twist. The three elements give a nod to a traditional Turkish plate, says Salvatore. “The goat cheese sorbet has become the star of the dish,” he adds. “It melts into the greens, enhancing each bite. And its cold temperature creates a surprising and delightful taste sensation for our guests.”

Tied together with a clean, refreshing white balsamic dressing, this winter variation of the Aspen Salad hits all the right notes—herbaceous, creamy, bitter and sweet. Salvatore changes up the combination of ingredients for summer’s version of the Aspen Salad.

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