Nectarine salad with brie
Nectarines and cheese are a match made in heaven. For this “summer-on-a-plate” salad, I chose brie. You can replace brie with a creamy Camembert or create a “restaurant” presentation byrolling goat cheese into small balls.You can coat these with herbs, spices, pistachios, whatever your heart desires.
Ingredients
- 3-4 nectarines or peaches sliced
- About 4 cups rocket leaves
- 1 pack Brie or Camembert
- ½ red onion sliced
- About ¼ cup fresh mint leaves
- ¼ cup walnuts
- ¼ cup white grapes
DRESSING:
- 80 ml olive oil
- 60 ml balsamic vinegar
- 1 heaped tsp Dijon mustard
- 2 Tbsp maple syrup
- ½ tsp dried oregano
- ½ tsp black pepper
- ½ tsp salt
Instructions
- To make the dressing, shake all ingredients together in a jar.
- To assemble the salad, start plating with the rocket leaves, top with nectarine or peach slices. Cut the brie into bite-size triangles and place on top, together with the red onion, mint leaves, walnuts and grapes.
- Drizzle over half of the dressing (serve the remaining on the side) and serve at once, with a glass (or two) of chilled rosé.
Optional:
- FOR THE CHEESE BALLS, shape one pack goat cheese into about 2 cm balls and roll them in sesame seeds, nuts, spices or herbs