Brie salad with candied nuts and Moroccan fruit
Prep:
15 mins
Cook:
10 mins
This sumptuous salad brings together delicious flavours and textures from around the world.
25g walnuts, halved
½ tsp caster sugar
200g brie
25g stoned dates, cut into small pieces
Handful, rocket
For the dressing
2 tbsp walnut oil
1 tbsp balsamic vinegar
25g croutons, crumbled
Preheat the oven to 190°C / 375°F / Gas mark 5. Line a baking tray with greaseproof paper and set aside.
To make the candied walnuts, shake the walnut halves in a sealable bag with 1 tablespoon of water, then toss in the sugar.
Scatter over the baking tray and bake in the oven for 5 minutes or until golden brown.
Remove from the oven and allow to cool.
Peel the rind off the Brie and discard then place the cheese in a bowl.
Using a spoon or small whisk, whip the Brie until pale.
In a large bowl, combine the walnuts, dates and rocket.
To make the dressing, whisk the oil and vinegar together, then season.
Mix the salad with some of the dressing.
Place a spoonful of the Brie over and serve with the croutons, drizzled with a little extra dressing.
Serves
2
Preparation Time
15 minutes
Cooking Time
10 minutes
Main ingredients
Fruit, Cheese, Vegetables, Sugar, Nuts
Recipe Type
Starters, Entertaining, Salads
Level of Difficulty
Easy
