Recipes
Brie Stuffed with Walnuts, Chicory and Granny Smith Apple Salad
4 pers.
15 min
Ingredients for :
4
people
20
g
Walnuts
2
Units
Chicories
1
Unit
Granny Smith apple
1
Unit
Lemon
4
Sprigs
Chives
1
Dessert spoon
Cider vinegar
3
Dessert spoons
Walnut oils
1
Pinch
Salt
1
Pinch
Pepper
Method :
- Break walnuts, remove shell and crush.
- Cut Label Rouge Brie cheese in half horizontally. Spread crushed walnuts on bottom half of cheese and replace the other half of the cheese on top. Wrap in cling wrap and refrigerate.
- Prepare endives by removing outer leaves and core. Separate, wash and dry leaves and cut into pieces. Lightly spray with lemon juice to prevent them from turning brown. Wash the apple and cut it into fine julienne strips (thin sticks).
- For the vinaigrette, pour vinegar into a bowl, season, progressively add oil and emulsify. Toss vinaigrette with chicory.
- Remove Brie from refrigerator and cut into portions.
- On 4 plates, place chicory, garnish with apple julienne and set portions of Brie stuffed with walnuts beside.
Paysan Breton tip
You can add fig, dried apricots or other dried fruits together with the walnuts.
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