Brie and Balsamic Dressed Salad Recipe

From Dorothy McNett's Recipe Book.

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Brie and Balsamic Dressed Salad

From Dorothy McNett's recipes at A very "open emded" recipe so just go for it and create and eat real nice fresh vegetables and greens!

1 wedge of really good ripe soft brie
drizzles of aged balsamic vinegar
extra virgin olive oil
salad greens of all sorts
diced vegetables (carrots, peppers, celery, etc. etc. etc...
snipped herbs (basil, rosemary, thyme, oregano, parsley and ore!)
baby shrimp
salt and pepper, as needed or desired

Let the brie be at room temperature several hours. Drizzle it with balsamic and with a fork or spoon mash it together, adding just enough olive oil as needed to make a stiff mixture. It does not have to be smooth and runny, just mixed and a bit creamy. Arrange fresh greens, diced vegetables, snipped herbs, baby shrimp on individual salad plates. Pile or dollop on some of the dressing, sprinkle with salt and pepper and enjoy. If you are using Balsamico Traditionale (aged 30 plus years and $$$) dollop a few drops over cheese, making sure all guests present understand!

Recipe created 2009-05-05.

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