Whipped Brie Salad With Dates & Candied Walnuts

This sumptuous salad is perfect for a group starter and can be whipped up the night before

• Cooking Time Prep 15 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  502

• Protein

  19g

• Carbs

  16g

• Fat

  41g

• Saturates

  15g

• Fibre

  1g

• Sugar

  8g

• Salt

  1.23g

Ingredients

• 600g brie
• 85g stoned dates, cut into small pieces
• 120g bag rocket
• 100g shop-bought croûtons, crumbled
• For the candied walnuts
• 100g walnuts, halved
• 25g caster sugar
• For the dressing
• 6 tbsp walnut oil
• 2 tbsp balsamic vinegar

Directions

1. Heat oven to 190C/170C fan/gas 5. To make the candied walnuts, shake the walnut halves in 2 tbsp water, then toss in the sugar. Scatter over a baking sheet and bake in the oven for 6-8 mins until golden brown. Remove from the oven and allow to cool.
2. Carefully peel the rind off the Brie and discard. Put the gooey inside in a medium-sized bowl. Using a spoon or small whisk, whip the Brie until pale and spoonable. To make the dressing, whisk the oil and vinegar together, then season.
3. In a large bowl, combine the walnuts, dates and rocket, then mix with some of the dressing. Place a spoonful of whipped Brie in the middle of each serving plate and arrange the salad around it. Scatter over the croutons, drizzle with a little extra dressing and serve.

Categories: All Christmas