|
|
|
Crunchy Apple Slaw with Walnuts and Ile de France Brie®
This slaw is not only colorful - thanks to red and green cabbage, and red onion - it's flavorful too. The Brie, with its creamy taste and texture, is the perfect contrast to the tart, crunchy fruit and veggies.
|
 |
Ingredients:
Spicy Walnuts: |
1 Tbsp vegetable oil |
1 Tbsp sugar |
1/2 Tbsp honey |
1/2 tsp ground allspice |
1/2 cup walnut pieces |
Slaw: |
8 ounces Ile de France Brie Cheese, diced |
4 cups shredded red cabbage |
2 cups shredded green cabbage |
2 cups torn watercress leaves |
1/4 cup diced red onion |
1 large golden skinned apple, diced |
1/3 cup golden raisins |
Apple Vinaigrette: |
1/4 cup olive oil |
2 Tbsp apple jelly |
2 Tbsp cider vinegar |
1/4 cup heavy cream |
1/4 tsp crushed red pepper |
1/2 tsp salt |
6 French baquette bread slices |
|
Directions:
- Line a baking sheet with foil; lightly oil the foil.
- Heat the vegetable oil, sugar, honey and allspice in a medium skillet over medium heat.
- Add the nuts and cook, stirring till the nuts are well coated, about 10 minutes.
- Transfer to the baking sheet.
- Cool then break into small clusters.
- Place 6 ounces of the brie and the remaining slaw ingredients in a large bowl.
- In a small saucepan place the ingredients for the vinaigrette; gently heat until hot and well blended.
- Preheat the broiler; divide the remaining 2 ounces brie among the bread slices; broil until the cheese melts, about 1 minute.
- Toss the salad with the warm dressing.
- Divide among 6 plates; Place a baquette slice at the edge of each salad, then garnish with the nuts and serve immediately. Serves 6
By Roxanne Chan
|
|
|
|
|
