I’d never been a huge fan of Brie up until I participated in a virtual wine and cheese night over Christmas. We all looked on the Waitrose website, chose a mini bottle of wine each and a type of cheese to go with it, My friend picked Brie de Meaux which I’d never tried before. I picked some up and needless to say, it became a fast favourite. When I went for a walk recently and just ended up in M&S, like you do, I couldn’t resist taking some home. Although serving it with crackers is perfectly delicious, I wanted to do something different, so I had a look on BBC Good Food and found an interesting salad recipe. I added peach – because why not. The candied walnuts sadly burned in the oven on the recommended temperature whilst not melting any of the sugar so next time I’ll do them in the pan.
- 2 peaches
- 200g rocket
- 1 packet of brie de meaux – I think about 200g
- 40g dates
- 50g croutons
- 50g walnuts
- 12g caster sugar
- 1 tbsp balsamic vinegar
- 1/4 tsp honey
- 3 tbsp walnut oil
1.) Slice the peaches and put them under the grill, flipping so each side is grilled. When done, remove to a bowl and pour over the honey, give it a stir.
2.) Measure out the sugar and add to a frying pan. Measure the walnuts and break in half and add to the pan. Heat on a low heat until the sugar melts and coats the walnuts. Set aside.
3.) Slice all the rind off the Brie. Put the brie in a bowl and stick in the microwave for 15 seconds. You should then be able to whisk it up with a spoon.
4.) In a mixing bowl, add the rocket, the dates, the oil and the balsamic vinegar and toss.
5.) Plate up the rocket and dates, sprinkle over some walnuts, some croutons and divide the peaches between the plates.
6.) Finally spoon blobs of the Brie into the middle of each plate.