Thursday, December 16, 2010

Spinach Salad with Brie Toast

Lucilla Rhees

2/3 Cup Cranberries
1/4 Cup Sugar
1/4 Cup White Wine Vinegar
1/4 Cup Orange Juice
2 tsp. Dijon Mustard
3/4 Cup Canola or Olive Oil
2 tsp. Fresh Sage
1/2 tsp. Kosher Salt
1/4 tsp. Black Pepper
16 1/4-inch slices baguette
8 oz. Brie Cheese cut into 16 wedges
10 cups Spinach
1/2 Cup Dried Cranberries
1/4 Cup Shelled Pumpkin Seeds Toasted

For Creamy Cranberry dressing in saucepan combine cranberries, sugar, and vinegar. Cook over medium heat, stirring often, 5 minutes or until cranberries soften and begin to pop. Remove from heat; cool.

Transfer cranberry mixture to blender. Blend on High until nearly smooth. Add juice and mustard; process to blend. With blender running, slowly pour in oil until slightly thickened and creamy. Transfer to bowl. Whisk in Sage, salt and pepper.

For Brie toast, preheat broiler. Place wedge of cheese on each toasted bread slice. Broil 5 or 6 inches from heat 1 to 2 minutes, until cheese is melted.

Toss spinach, dried cranberries, and seeds with 3/4 cup cranberry dressing. Serve with toast.

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