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Ingredients
- 40g (1½oz) almonds
- 2 tsp honey
- 1 tbsp balsamic vinegar
- 100g (3½oz) rocket (arugula), mizuna or other mixed leaves
- 1 creamy ripe Brie
- 4 peaches
- 1 tbsp salted butter
- Sea salt flakes (kosher salt) and freshly ground black pepper
- Edible wild flowers, to serve (optional)
For the dressing
- 1 tsp honey
- 1 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
Method
1. Line a baking tray with baking parchment.
2. Toast the almonds in a dry frying pan (skillet) until they are light brown.
3. Add the honey and stir well, then add the balsamic and let simmer for a few minutes.
4. Tip the almonds out of the pan on to the prepared tray and leave to cool. Do not touch them: they will be very hot, like caramel.
5. Place the salad leaves in a serving bowl.
6. Cut the Brie into small pieces.
7. Stone the peaches and cut them into wedges.
8. Fry on all sides in a frying pan in the butter until golden brown, sprinkling with plenty of black pepper. Then arrange them on the salad
leaves with the Brie.
9. With wet hands, take the cooled almonds off the baking parchment; the cold water on your hands makes this easier.
10. Chop on a chopping board and scatter them over the peaches and Brie.
11. Whisk the honey and balsamic vinegar for the dressing in a small bowl, then gradually whisk in the oil.
12. Drizzle the dressing over the salad, then decorate with flower petals, if using.
13. Serve right away.
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