Saturday, June 8, 2013

Fried Brie and Raspberry Salad with Honey-Balsamic Vinaigrette.....#thesaladbar


With all of the bleak weather around here lately, I think it's about time for some Spring food, don't you? How about a tasty salad? My friend Wendy from The Weekend Gourmet thought that salads would make a nice monthly feature and I think so too. We're calling it The Salad Bar and each month we'll feature a salad with a theme. The first theme? Berries!


I have to say, berries are right up my ally. I love them all. Blueberries, raspberries, blackberries....they're all good! I was just a little stymied over what I was going to pair with my berries. Of course, all it takes is a little stroll through Trader Joe's to get inspired....look what I found! Slicing Brie! I had an idea!


Now, bear with me as I assemble my salad...I don't necessarily measure my salad ingredients. This recipe will make about 4 servings.

Fried Brie and Raspberry Salad with Honey Balsamic Vinaigrette

Vinaigrette: (adapted from Martha Stewart

2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon coarse ground mustard
1/4 cup olive oil
salt and pepper to taste

Salad:

8 oz brie, cut into 1/2-inch slices
1 egg, beaten
1 cup panko bread crumbs
canola oil for frying (about 1/2 cup)
6-8 oz baby lettuce leaves (I used a Spring mix)
6 oz fresh raspberries
1/2 cup candied pecans

Whisk together the vinaigrette ingredients and keep chilled until ready to use.

Dip the brie slices in the beaten egg. Season the panko bread crumbs with a little sea salt and freshly ground pepper. Roll the brie slices in the seasoned crumbs, coating each side completely. Place the breaded slices in the freezer for about 30 minutes.

Heat the oil in a skillet over medium/high heat. Fry the brie slices, 3-4 at a time, until golden, about a minute per side. Watch carefully so that the cheese doesn't ooze out into the oil. Drain on paper towels.

Arrange the lettuce on a serving plate. Sprinkle the raspberries and the pecans over the top. Place 3-4 brie slices on each salad; drizzle the vinaigrette over all.


You're going to want to freeze these for a bit so they won't get too melty in the hot oil.


Martha used Dijon mustard in her vinaigrette...I used coarse ground mustard...whatever works!


Packaged lettuce, candied pecans, and raspberries...this was an easy salad to make.



I have to say that I love this new monthly salad idea...what do you think?

 Check out the salads everyone else is making:


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