Peach, Brie and balsamic almond salad

Name: Peach, Brie and balsamic almond salad
Cuisine: European, Mediterranean, French
Ingredients: Serves 4; Ingredients; 40g almonds; 2 tsp honey; 1 tbsp balsamic vinegar; 100g rocket, mizuna or other mixed leaves; 1 creamy ripe brie; 4 peaches; 1 tbsp salted butter; Freshly ground black pepper; Edible wild flowers, to serve (optional); 1 tsp honey; 1 tbsp balsamic vinegar; 2 tbsp extra virgin olive oil; 1. Line a baking tray with baking parchment.

6 steps

Updated at: Wed, 16 Aug 2023 20:31:01 GMT

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Ingredients

0 servings

40galmonds

2 tsphoney

1 Tbspbalsamic vinegar

100grocket

mizuna, or other mixed leaves

1brie

creamy, ripe

4peaches

1 Tbspsalted butter

freshly ground black pepper

wild flowers

Edi, to serve, optional

1 tsphoney

1 Tbspbalsamic vinegar

2 Tbspextra virgin olive oil

baking tray

Line, with baking parchment

Instructions

Step 1

1. Line a baking tray with baking parchment.

Step 2

2. Toast the almonds in a dry frying pan until they are light brown. Add the honey and stir well, then add the balsamic vinegar and simmer for a few minutes. Tip the almonds onto the prepared tray and leave to cool.

Step 3

3. Place the salad leaves in a serving bowl. Cut the brie into small pieces.

Step 4

4. Stone the peaches and cut them into wedges. Melt the butter in a frying pan and fry on all sides until golden brown, sprinkling with plenty of black pepper, then arrange them on the salad leaves with the brie.

Step 5

5. With wet hands, take the cooled almonds off the baking parchment. The cold water on your hands makes this easier. Chop and scatter them over the peaches and brie.

Step 6

6. Whisk the honey and balsamic vinegar for the dressing in a small bowl, then gradually whisk in the oil. Drizzle the dressing over the salad. Decorate with flower petals, if using. Serve right away.