Mixed greens salad with warm blueberries & brie
Ingredients
1 cup blueberry wine (such as Rodrigues Natural Dry, Newfoundland)
1 shallot, minced
3 tbsp balsamic vinegar
1/4 cup maple syrup
1 tsp Dijon mustard
1/4 tsp each: salt and pepper
1/4 cup vegetable oil
2 tbsp walnut oil
1 cup dried blueberries
6 oz brie cheese, rind discarded
12 toasted baguette slices, sliced 1/4 inch on diagonal
6 cups mixed greens
1/4 cup toasted walnuts, coarsely chopped
Cooking instructions
To make vinaigrette, whisk together wine, shallot, vinegar, maple syrup, Dijon, salt and pepper, vegetable and walnut oils, and transfer mixture to a medium saucepan. Add dried blueberries and bring to a boil over medium-high heat. Reduce heat and simmer mixture until syrupy, about 15 to 20 minutes. Remove from heat and reserve.
Preheat oven to 375F. Spread brie evenly over bread slices. Set slices on a baking sheet and broil until cheese melts and bread is toasted.
Divide greens evenly among serving plates. Set brie toasts over greens, and top with warm berries and a drizzle of dressing. Sprinkle chopped walnuts over salad and serve.
Contributors: - recipes by Tracy Syvret, photos by Edward Pond
Read more in Recipes and Country Pantry
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