This recipe is based on a lovely, fresh salad I had on our trip to Prague. The salad has a nice combination of tastes and textures and is perfect served before dinner or as a main course for a light lunch.
Salad with Apples, Grapes, Pecans and Brie Cheese
(Serves 6.)
• 4 cups chopped Belgium endive or lettuce or a combination
• 1 apple, sliced
• Small bunch of red or green seedless grapes, cut in half
• 1 cup pecan or walnut halves, lightly toasted
• Brie cheese, cut in small rounds or wedges
• Lemon vinaigrette, recipe follows (or use your favorite citrus or raspberry vinaigrette)
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| Salad with Apples, Grapes, Pecans and Brie Cheese |
Place the greens, apple slices, cut grapes and nut halves in a bowl. Add enough of the vinaigrette to moisten and toss.
Divide the salad mixture among six plates. Arrange some of the Brie slices on each plate. Serve with French bread slices or melba toasts.
Lemon Vinaigrette
• 1 tablespoon Dijon mustard
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup extra virgin olive oil
• Salt and freshly ground pepper, to taste
In a small bowl whisk together the mustard, lemon juice, olive oil, salt and pepper until well mixed.
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