Roasted Pear, Brie and Rocket Salad
Ingredients:
- 125g South Cape Reduced Fat Brie or Camembert
- grated rind and juice of 1 lemon
- 1 tablespoon olive oil
- 1 teaspoon dijon mustard
- sea salt and freshly ground black pepper, to taste
- 2 firm ripe brown pears (Beurre Bosc)
- 1 red onion, cut into thin wedges
- 2 tablespoons pine nuts
- 120g baby rocket leaves
Method:
Remove South Cape Reduced Fat Brie or Camembert from the fridge and allow to come to room temperature.
Meanwhile, shake lemon juice, rind, olive oil and mustard together in a screw top jar and season to taste.
Cut pear into wedges, leaving stalk intact, place in a baking dish and coat with half the dressing. Add the onion wedges and roast in the oven for 15 minutes at 200°C until the pears are just tender. Allow to cool. Toast pine nuts on an oven tray at 200°C for 5 minutes until golden.
Just before serving, toss rocket and onion wedges with remaining dressing, portion onto plates and top with roasted pears, slices of South Cape Reduced Fat Brie or Camembert and pine nuts.
Serves: 4
All props from The Works - Bed Bath and Table, 275 Burwood Rd, Hawthorn, VIC
