For the perfect salad recipe, try Lyndey Milan's Warm salad of brie and roasted cherries!
1 baguette, cut into 1cm slices
2 tablespoons (40ml) extra virgin olive oil
300g cherries, pitted
300g brie, cut into 6 thick slices
150g mixed salad leaves
1 red onion, thinly sliced
1 large avocado, sliced
180g walnut or pecan halves, toasted, roughly chopped
1/3 cup (80 ml) extra virgin olive oil
1 ½ tablespoons (30ml) tarragon, sherry or cider vinegar
2 teaspoons vincotto glaze from terrine or caramelised balsamic
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
1 tablespoon finely chopped basil
1 tablespoon finely chopped chives
½ teaspoon honey (optional, to taste)
Recipe by Lyndey Milan
Photography John Paul Urizar
Styling Michaela Le Compte
Food Prep Sarah-Jane Hallet
1. Preheat the oven to 180°C.
2. Brush baguette slices on both sides with oil. Place on an oven tray and bake for 10 minutes or until golden. Place cherries on another tray and roast for 10 minutes until just starting to split. When croutons are golden, put a slice of brie on each and return to oven for 2 minutes.
3. For vinaigrette: whisk together oil, vinegar, vincotto glaze and mustard, then stir in garlic and herbs and season. Taste and add honey, if desired.
4. Meanwhile, combine salad leaves, onion and avocado in a shallow salad bowl or divide between 6 serving dishes. Drizzle over vinaigrette, sprinkle with walnuts and cherries and top with croutons and brie.
Pinot Grigio or Rosé