Tuesday, July 20, 2010

Brie Turnover Salad

Brie Turnover Salad



Prep Time: 25 minutes
Total Time: 50 minutes
4 servings



Ingredients:

  • ½ cup port
  • ½ cup Doris Montepulciano Red Wine
  • ¼ cup raspberries, fresh
  • 1 shallot, minced
  • 2 tbsp sugar
  • 2 tbsp raspberry vinegar
  • 4 tbsp walnut oil (or olive oil)
  • 4 tbsp canola oil
  • 8 oz Brie cheese
  • 6 sheets Filo dough
  • 1 cup butter
  • 4 cups mixed baby greens: arugula, mizuna, etc (washed & dried)
  • ¼ cup walnut halves
  • Salt and pepper to taste

Directions:

  1. Carefully lay out 1 sheet of filo dough. Brush lightly with butter.
  2. Cover with 2 more sheets brushing each with butter.
  3. With knife, cut filo into straight strips about 3” wide. Repeat process with 3 additional sheets. (You will only be using 8 strips)
  4. Put equal amounts of Brie cheese at the end of each strip and form a triangle by folding the right hand corner to the opposite side. Continue folding until the entire strip is used.

Vinaigrette:

  1. Combine wine, port, sugar and raspberries and reduce over medium heat.
  2. In a blender, put reduced mixture, vinegar and shallot and blend at a low speed. Add oils slowly. Season with salt and pepper to taste.

Assembly:

  1. Preheat Oven to 350 degrees and bake walnuts until slightly brown and aromatic, 6-8 minutes. Set aside to cool
  2. In 350 degree oven, bake turnovers until golden brown (approx 6-8 minutes).
  3. In a large bowl place the greens, add dressing and toss lightly.
  4. Adjust seasoning and divide among 4 plates.
  5. Place 2 turnovers on top of each and sprinkle walnuts around.

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