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Apple & Brie Salad

Gluten free with the right dressing... check out Apple Cider Vinaigrette
Vegetarian... depending upon your view of cheese... substitute as needed
Course Appetizer, Salad, Snack, Starter
Cuisine European, French, Mediterranean
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings

Ingredients

  • 142 g Mixed Greens I used a package of Baby Greens, any young tender leaf will work
  • 1 Apple I love Gala
  • 1/2 wheel Brie
  • 2-3 Shallot's Sliced thinly, substitute with Red Onion
  • 1/2 Red Pepper Sliced thinly
  • 3-4 small Radish Grated
  • 1/2 C Dried Currants Substitute Raisins if you don't have Currents
  • 1/2 C Walnuts Toasted
  • 1/2 C Apple Cider Vinaigrette

Instructions

  • Wash your Greens if they are not Pre-washed
  • This is how I cut my Apple but anyway you want is fine, just keep it visually interesting. I keep the skin on the Apple, cut it into quarters, core and slice into thin strips.
  • Cut the Red Pepper into quarters and the Shallots in half, slice both into thin strips. Chunks of Shallot lend a much sharper taste the thinner they are the more delicate the flavour will be.
  • Grate the Radish using either a coarse or fine grater, the coarser the more intense the Radish flavour.
  • Toast the Walnuts over a low heat on the cooktop. Be sure not to walk away, they can go from toasted to burnt very quickly.
  • Set aside in on a small plate small amounts of Shallot, Red Pepper, Currants, and Apple for garnish later.
  • If you're serving in one bow now would be a good time to mix the Salad together. See further down if you want to make individual plates.
    Mix the Leaf Greens with the Red Pepper, Shallot, Radish, Apple, Currants and 1/2 the Toasted Walnuts. Add 1/2 cup Apple Cider Vinaigrette and mix.
  • Spread the reserved garnish around the top including the Walnuts. Tear the brie into little pieces and spread around, Serve.
  • If you want to present on individual plates add the Dressing last. Start by tossing everything but the Dressing and garnish. Devide evenly among the plates, try giving the salad some height it will look more attractive.
  • Portion out the garnish between the plates and drizzle the top with Dressing. Top each plate with some Brie chunks and... Enjoy!!

Notes

For a vegetarian option just change out the Brie to a vegetarian friendly one.