This recipe was inspired by Kerry Altiero, chef and co-owner of Café Miranda’s in Rockland, Maine. If you haven’t eaten there yet, it’s a palate’s delight.
This is a perfect last minute meal for greens that you might find popping up in your garden (or under the cold frame). If you don’t have time to make the pesto or the crostini, just skip it and buy both. This salad also makes a great sit down appetizer for a dinner party.
Wilted Brie Salad
8 cups mesclun mix, lightly packed
1/2 teaspoon salt
1/4 teaspoon fresh black pepper
1/4 cup olive oil
2 tablespoons balsamic vinegar
8 oz. brie cheese, cut into four wedges
Preheat broiler. Mix all ingredients except for the brie and divide evenly onto 4 plates. Place wedge of brie on top of salad. Place under broiler for 2 minutes. Serve immediately.
No longer looking for a quick dinner tonight