Recipe of the Week

Spring Greens Salad with Champagne Vinaigrette and Brie

By Jeff Bentley
 • 

Serves 4


Ingredients

  • As needed spring greens salad mix
  • 2 wheels brie cheese, cut in half horizontally
  • ½ pint Raspberries
  • ½ pint Blueberries
  • ½ lb. Strawberries, sliced
  • 1/3 C. Sliced almonds, toasted
  • 6 oz. Champagne vinaigrette (recipe follows)
  • 2 oz. Raspberry coulis (recipe follows)

 

Method:

Prepare the raspberry coulis and cool (can be done a day ahead and held in the refrigerator). Prepare the champagne vinaigrette and cool. Pre-heat oven to 400 F. Gather remaining ingredients and keep separate. Place the 4 pieces of brie on a baking sheet with the cut side up and place in the oven. Bake until the cheese is soft and warm, about 5 to 8 minutes. Meanwhile, place the spring greens in a large mixing bowl.

Add the champagne vinaigrette and toss gently by hand or with tongs to coat all of the greens lightly with the vinaigrette. Divide the salad greens evenly on 4 large plates. Arrange the blueberries, raspberries and sliced strawberries on and around the salad. Drizzle the raspberry coulis on the edges of the plate in any pattern you desire (or just drizzle all over the salad if you prefer). Remove the brie from the oven and place one wheel on each of the salads. Sprinkle the sliced almonds over all the salads and serve.

 

Ingredients for Champagne vinaigrette

  • ½ C. Champagne vinegar
  • 1 ½ C. Olive Oil
  • ½ t. Black pepper

 

Method:

Place the vinegar in a mixing bowl and slowly drizzle the olive oil into the vinegar while whisking constantly. Once all the oil has been incorporated into the vinegar, whisk in the black pepper. Chill for at least one hour before using. This vinaigrette will hold in the refrigerator for one week. Stir well before using.


Ingredients for Raspberry coulis

  • ½ lb Frozen Raspberries
  • ½ C Sugar
  • ½ C Water

 

Method:

Place the frozen raspberries in a small sauce pan and sprinkle the sugar over top. Pour in the water and place the pan on the stove on medium high heat. Bring to a simmer, stirring occasionally. Once the raspberries start to break down and the mixture begins to thicken, remove from the heat and pour through a fine mesh strainer to remove the solids, saving the liquid.

Put the raspberry liquid back on the heat and bring back to a simmer. Adjust the sweetness to your desired taste by adding more sugar or honey. Once the liquid gets to the desired thickness, remove from the heat and cool immediately.

 

Comments