TART CHERRY AND BRIE SALAD

INGREDIENTS

Honeyed Macadamias;

• ½ cup macadamias, quartered or roughly broken/crushed

• 1 tbsp honey

• 1 tbsp butter

• ¼ tsp sea salt

Salad;

• 200g mixed salad leaves, washed and dried

• 150g dried tart cherries

• 100g Brie cheese, room temperature, thinly sliced

Basic Vinaigrette;

• ¼ cup extra virgin, olive oil

• 3 tbsp red wine vinegar

• Drizzle of honey (optional) for a sweeter salad

• Cracked black pepper and sea salt to season

INSTRUCTION

Honeyed Macadamias;

1. Preheat your oven to 175 degrees Celsius.

2. Line a medium sized oven tray or shallow dish with baking paper. Place all ingredients for the ‘Honeyed Macadamias’ in a bowl and combine to ensure the macadamias are evenly coated. Once coated, spread evenly onto your pre prepared tray and place in a hot oven.

3. Regularly check on your baking macadamias and gently turn so that all sides brown evenly. When they are looking golden, remove from the oven and set aside to cool. This will take between 10 and 15 minutes depending on the heat of your oven. Keep a close eye on them to ensure they don’t burn, or colour up too much.

Salad & Basic Vinaigrette;

1. In your salad serving bowl add your salad leaves and cherries. In a small bowl loosely whisk together your olive oil, red wine vinegar and honey (optional). Season with salt and pepper before pouring across your salad.

2. Carefully arrange your Brie on top and sprinkle atop your cool, honeyed macadamias. Serve.