Fried Brie Salad with Honey Balsamic Vinaigrette
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Warm and melt-y Brie tossed with ripe raspberries, peppery greens, and a tangy balsamic dressing–what could be better?
- Prep time
- 15 mins
- Cook time
- 15 mins
- Yield
- 4-6
Ingredients
Vinaigrette
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon whole grain Dijon mustard
- 1/4 cup olive oil
- salt and pepper to taste
Salad
- 1 package (8 oz) slicing Brie*, cut into 1/2 inch slices
- 1 egg, beaten
- 1 cup panko bread crumbs
- 1/2 cup canola oil
- 1 (10 oz) package mixed greens (Spring mix)
- 6 oz fresh raspberries
- 1/2 cup candied pecans
Instructions
- Whisk together the vinaigrette ingredients and refrigerate until ready to use.
- Dip the brie slices in the beaten egg. Season the panko bread crumbs with a little salt and freshly ground pepper. Roll the brie slices in the seasoned crumbs, coating each side completely. Place the breaded slices in the freezer for about 30 minutes.
- Heat the oil in a skillet over medium/high heat. Fry the brie slices, 3-4 at a time, until golden, about a minute per side. Watch carefully so that the cheese doesn't ooze out into the oil. Drain on paper towels.
- Arrange the greens on salad plates. Sprinkle the raspberries and the pecans over the top. Place 3-4 brie slices on each salad; drizzle the vinaigrette over all.
