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THE DAIRY KITCHEN

Brie and Cherry Salad with Warm Quince Dressing

By THE DAIRY KITCHEN

Serves 4
Difficulty Easy
Preparation 15 MINS
Cooking 0 MINS
Perfect to serve with duck or chicken, this salad with the brie and fresh cherries is absolutely delicious.

Ingredients

50g quince paste
2 tablespoons orange juice
2 teaspoons red wine vinegar
1/2 teaspoon thyme leaves
salt and freshly ground black pepper, to taste
50g baby red vein sorrel, baby chard or mixed lettuce leaves
16 cherries, halved and pitted
1/4 cup roasted hazelnuts, chopped
250g Old Telegraph Road Brie, cut into 4 wedges
extra virgin olive oil, for drizzle
freshly ground black pepper, to taste, extra
Handy Tips
Tip: Substitute strawberries if fresh cherries are unavailable.

Method

  1. Warm quince paste, juice, vinegar, thyme and seasonings in a small saucepan until smooth.
  2. Arrange leaves, cherries and hazelnuts between serving plates.
  3. Drape brie over the salad, drizzle with quince dressing, olive oil and sprinkle with pepper. Serve immediately.

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