Inspired by Summer Days in France

Okay, I’d like to think that with this recipe I can redeem myself from yesterday’s unplanned post. I recently found almond brie crafted by Kite Hill. It only cost a few dollars more than regular brie. To a girl that has intolerance to dairy, this brie is worth its weight in gold. Almond brie has a mozzarella-like texture to it and is low in fat. Because of this, it works better in a salad than melted in a Panini or baked.

I love that the French add wild strawberries to everything imaginable. In the Limousin region, they have an entire festival dedicated to the sweetest of berries. Naturally, I thought, why not pair strawberries with brie? Trust me; it’s a simple salad with a hint of luxury.

Strawberry Brie Salad

Yield: 4-5 servings        Prep time: 15 minutes

Ingredients:

Salad:
5 oz. washed baby spinach
4 oz. soft ripened artisan almond milk brie
1 carton of strawberries, from the farmers market if they’re in season
½ cup sugar snap peas
¼ cup sliced red onions
¼ cup shelled pistachios
freshly ground pepper to taste

Blush Wine Vinaigrette:
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
2 garlic cloves, minced
1/4 teaspoon sea salt salt
2 tsp Pure Cane Bakers Sugar
3/4 cup extra virgin olive oil

Directions:

1. Rinse and slice the strawberries. Layer the salad on a serving platter. First add the baby spinach and peas, then the slices of brie, followed by the strawberries, red onions, and pistachios.
2. Add freshly ground pepper.
3. Place the red wine vinegar, Dijon mustard, garlic, sugar and salt in a glass jar. Shake to combine. Add the extra virgin olive oil and shake until the dressing thickens. You’ll have to re-shake the vinaigrette once it’s refrigerated. It keeps in the refrigerator for a few weeks if it’s not already gone by that time.
4. Serve the blush wine vinaigrette on the side.*

Tips:
*I usually serve the salad with a fresh baguette. A side of quinoa is also a good option.