Whipped brie salad with dates & candied walnuts
By Good Food
This sumptuous salad is perfect for a group starter and can be whipped up the night before
-
Prep:15 mins
Cook:10 mins
- Serves 8
- Easy
Nutrition per serving
-
kcal 502
-
fat 41g
-
saturates 15g
-
carbs 16g
-
sugars 8g
-
fibre 1g
-
protein 19g
-
salt 1.23g
Ingredients
- 600g brie
- 85g stoned dates, cut into small pieces
- 120g bag rocket
- 100g shop-bought croûtons, crumbled
- 100g walnuts, halved
- 25g caster sugar
- 6 tbsp walnut oil
- 2 tbsp balsamic vinegar
Method
Heat oven to 190C/170C fan/gas 5. To make the candied walnuts, shake the walnut halves in 2 tbsp water, then toss in the sugar. Scatter over a baking sheet and bake in the oven for 6-8 mins until golden brown. Remove from the oven and allow to cool.
Carefully peel the rind off the Brie and discard. Put the gooey inside in a medium-sized bowl. Using a spoon or small whisk, whip the Brie until pale and spoonable. To make the dressing, whisk the oil and vinegar together, then season.
In a large bowl, combine the walnuts, dates and rocket, then mix with some of the dressing. Place a spoonful of whipped Brie in the middle of each serving plate and arrange the salad around it. Scatter over the croutons, drizzle with a little extra dressing and serve.
