You can skip the cheese plate and go straight for the salad, because these leafy greens are served with creamy and decadent baked Brie with a sweet and nutty bourbon glaze. This salad is elegant enough to delight your dinner guests, but quick and simple to prepare. Add grilled shrimp or chicken to turn this side salad into a main dish.
Baked Brie Ingredients:
9.5 ounces Brie
2 tablespoons finely chopped pecans
1 tablespoon brown sugar
1 tablespoon bourbon
Strawberry Champagne Vinaigrette Ingredients:
2 tablespoons strawberry jam
2 tablespoons champagne vinegar
¼ cup olive oil
pinch of salt
pinch of pepper
1 head green leaf lettuce, washed and torn
1 pint strawberries, hulled and sliced
- Preheat oven to 350 degrees Fahrenheit. Place brie in a Brie baker or small baking dish. In a small bowl, combine pecans and brown sugar. Spread pecan and sugar mixture on top of cheese and drizzle with bourbon. Cook for 10 to 12 minutes.
- In a mason jar or small container with a tight-fitting lid, combine strawberry jam, champagne vinegar, olive oil, salt and pepper. With lid securely tightened, shake vinaigrette until well combined. Refrigerate until ready to serve.
- Serve lettuce and strawberries on salad plates and top with a wedge of baked Brie. Drizzle with strawberry champagne vinaigrette and serve.