You can make this with any kind of nut and nut oil you like. We particularly like hazelnut, pistachio and walnut. If you want to make the salad more substantial, add roasted beets, cut into bite-sized pieces.
Serves 4 as an appetizer
1/2 cup chopped hazelnuts
One 8-ounce wheel triple crème Brie, cut into 12 wedges
3 tablespoons white balsamic vinegar (see note)
1 small shallot, minced
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon finely ground pepper, plus more to taste
3 tablespoons hazelnut oil (see note)
1 1/2 tablespoons extra virgin olive oil
4 to 6 ounces spring mix greens, watercress, arugula or a combination
Place the hazelnuts on a plate. Gently press the cut sides of the Brie wedges into the nuts. Place the coated wedges on a plate and freeze for at least 1 hour.
In a small bowl, whisk together the vinegar, shallot, salt and pepper. Whisk in the hazelnut and olive oils. In a large bowl, toss the greens with dressing to taste. Add additional salt and pepper to taste. Divide the greens among 4 serving plates.
Heat a 10- or 12-inch nonstick skillet over medium heat. Add the Brie wedges, crusted side down, and cook until browned, about 1 1/2 minutes. Carefully turn and cook other crusted side until brown, about 1 1/2 minutes more. Arrange 3 Brie wedges on each plate and serve.
Note
White balsamic vinegar and hazelnut oil are available at some supermarkets and most specialty food stores.
Copyright Jill Silverman Hough. All rights reserved.
www.jillhough.com.