Name: Whipped brie salad with dates & candied walnuts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Cuisine: French
Ingredients: 600g brie; 85g stoned dates cut into small pieces; 120g bag of rocket; 100g shop-bought croûtons crumbled; 100g walnuts halved; 25g caster sugar; 6 tbsp walnut oil; 2 tbsp balsamic vinegar

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Whipped brie salad with dates & candied walnuts

Whipped brie salad with dates & candied walnuts

Good Food team

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Serves 8

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.8 out of 5.5 ratingsRate

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

Vegetarian

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A star rating of 4.4 out of 5.107 ratings

Ingredients

Nutrition

Units:

MetricUS

600g brie
85g stoned dates

cut into small pieces
120g bag of 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

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Nutrition: per serving

kcal502
fat41g
saturates15g
carbs16g
sugars8g
fibre1g
protein19g
salt1.23g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, December 2011

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A star rating of 4.8 out of 5.5 ratings

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