Brie Stuffed with Walnuts, Chicory and Granny Smith Apple Salad

4 pers.
15 min
Brie Stuffed with Walnuts, Chicory and Granny Smith Apple Salad

Ingredients for :

4 people
20 g Walnuts
2 Units Chicories
Granny Smith apple
1 Unit Granny Smith apple
1 Unit Lemon
4 Sprigs Chives
Cider vinegar
1 Dessert spoon Cider vinegar
Walnut oil
3 Dessert spoons Walnut oils
1 Pinch Salt
1 Pinch Pepper

Method :

  1. Break walnuts, remove shell and crush.
  2. Cut Label Rouge Brie cheese in half horizontally. Spread crushed walnuts on bottom half of cheese and replace the other half of the cheese on top. Wrap in cling wrap and refrigerate.
  3. Prepare endives by removing outer leaves and core. Separate, wash and dry leaves and cut into pieces. Lightly spray with lemon juice to prevent them from turning brown. Wash the apple and cut it into fine julienne strips (thin sticks).
  4. For the vinaigrette, pour vinegar into a bowl, season, progressively add oil and emulsify. Toss vinaigrette with chicory.
  5. Remove Brie from refrigerator and cut into portions.
  6. On 4 plates, place chicory, garnish with apple julienne and set portions of Brie stuffed with walnuts beside.

Paysan Breton tip

You can add fig, dried apricots or other dried fruits together with the walnuts.

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