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
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
- 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.
- Add freshly ground pepper.
- 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.
- Serve the blush wine vinaigrette on the side.*
*I usually serve the salad with a fresh baguette. A side of quinoa is also a good option.