Baked Brie and Balsamic Salad

A warm piece of melted brie is delicious. It does not need to be grilled as the creamy texture is destroyed. A quick melt-down is the key. At Hay's we serve a baked brie salad with a variety of ingredients depending on the season. In autumn we served it with gently roasted apples and salad greens. At present we have it with roasted pear and pecans.

To cook the brie, you just need to place it in a heavy pan in a moderate oven. The brie will only take a few minutes to warm through. The quantity of brie required will depend on whether you are serving the salad as a lunch dish or entrée. From 80 - 100g per person is a good amount. I then like to serve the brie with fresh mesclun salad leaves and an orange and Balsamic vinaigrette. I find the rich caramel flavour of the Balsamic vinegar makes a wonderful contrast to the creamy warmth of the brie.

Orange and Balsamic Vinaigrette

This can be used as an accompaniment for seafood or chicken as well as a dressing for salad

• 1 fresh orange squeesed for the juice
• 50 ml Balsamic vinegar
• 150 ml Olive oil
• 1 tbsp fresh orange zest
• season with salt, pepper and sugar

Whisk the ingredients together or place in a jar and shake until emulsified. Store in the refrigerator until needed.