Description
A vibrant and healthy savory appetizer course featuring four portions of baking sheet pan greens tossed inside a smooth caramelized glaze of fresh olive oil balsamic vinegar raw honey Dijon mustard sweet figs pitted cherries and Brie cheese wedges.
Ingredients
4 cups baby spinach
1 cup arugula leaves
2 whole fresh figs
1 cup sweet cherries
6 oz Brie cheese
1/2 tsp dried oregano
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey
1 tsp Dijon mustard
1 pinch sea salt
1/4 tsp black pepper
Instructions
Preheat your cutting workspace setting out a sharp chef knife tool and lining a wide ceramic serving plate flat with parchment sheets over the floor.
Whisk the extra-virgin olive oil balsamic vinegar raw honey Dijon mustard sea salt and black pepper inside a glass jar until emulsified.
Press the fresh baby spinach and peppery arugula leaves dry inside a salad spinner transferring the greens into a wide bowl basin.
Slice the sweet whole figs into quarters and halve the pitted sweet cherries cleanly with your knife to preserve the edge line.
Drop the fruit pieces and cut wedges of Brie cheese directly over the fluffed green canopy sheet flat inside the container.
Pour the thick honey balsamic glaze heavily over the salad matrix tossing gently with two large spoons to serve immediately.
Notes
Preheat your cutting workspace setting out a sharp chef knife tool and lining a wide ceramic serving plate flat with parchment sheets over the floor.
Whisk the extra-virgin olive oil balsamic vinegar raw honey Dijon mustard sea salt and black pepper inside a glass jar until emulsified.
Press the fresh baby spinach and peppery arugula leaves dry inside a salad spinner transferring the greens into a wide bowl basin.
Slice the sweet whole figs into quarters and halve the pitted sweet cherries cleanly with your knife to preserve the edge line.
Drop the fruit pieces and cut wedges of Brie cheese directly over the fluffed green canopy sheet flat inside the container.
Pour the thick honey balsamic glaze heavily over the salad matrix tossing gently with two large spoons to serve immediately.
- Prep Time: ~ 10 mins.
- Cook Time: ~ 0 mins.
- Category: Salad.
- Method: Cold Salad Tossing and Emulsification.
- Cuisine: Traditional European-American Bistro.
Nutrition
- Serving Size: ~ 1 large filled dinner plateful section containing 1.5 cups of dressed fruit and cheese salad.
- Calories: ~ 240 kcal.
- Sugar: ~ 12 g.
- Sodium: ~ 210 mg.
- Fat: ~ 18 g.
- Saturated Fat: ~ 6 g.
- Unsaturated Fat: ~ 12 g.
- Trans Fat: ~ 0 g.
- Carbohydrates: ~ 15 g.
- Fiber: ~ 2 g.
- Protein: ~ 6 g.
- Cholesterol: ~ 30 mg.
Keywords: Delicious Brie Salad, Baked Skin On Poultry Joints, Stunning One Pan Recipes, Caramelized Orange Glazes, Savory Sriracha Ginger Party Snacks, New York Recipe.