Discover a delightful Brie and rocket salad recipe that’s perfect for any occasion. Fresh rocket leaves, creamy Brie, and a tangy vinaigrette come together for a quick, healthy, and delicious meal. Try it today!
Ingredients:
- 4 cups fresh arugula (rocket)
- 100g brie-style cheese, cubed or sliced
- ½ cup mixed nuts (almonds, walnuts, or pecans), lightly toasted
- 1 small red onion, thinly sliced
- 1 pear or apple, thinly sliced
- ¼ cup dried cranberries or pomegranate seeds (optional, for a sweet touch)
Dressing
- 3 tbsp Lirah White Balsamic Vinegar
- ¼ cup extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp maple syrup or agave syrup (optional, for a touch of sweetness)
- Salt and freshly ground black pepper, to taste
Method
- In a small bowl, whisk together the Lirah White Balsamic Vinegar, olive oil, Dijon mustard, and maple syrup (if using). Season with salt and pepper to taste and set aside.
- Heat a small pan over medium heat and add the mixed nuts. Toast them for a few minutes until golden and fragrant, then set aside to cool.
- In a large salad bowl, add the rocket, red onion slices, pear or apple slices, and the cooled toasted nuts. Gently toss everything to combine.
- Add the vegan brie-style cheese on top of the salad, and sprinkle over the dried cranberries or pomegranate seeds if using.
- Drizzle the white balsamic vinaigrette over the salad and toss gently to coat.
- Serve immediately and enjoy!