Fried Brie Salad with Honey Balsamic Vinaigrette

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

1. Whisk together the vinaigrette ingredients and refrigerate until ready to use.
2. 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.
3. 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.
4. 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.

Notes