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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
Rich brie and sweet cherries come together to create the most luxe salad, which pairs perfectly with duck or chicken. This is also a great way to use leftover quince paste from a cheeseboard!

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 or mixed lettuce leaves
16 cherries, halved and pitted
1/4 cup roasted hazelnuts, chopped
250g full flavoured ripe Australian 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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