Pear, Brie and spinach salad with croûtons
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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For the dressing, place all the ingredients in the bowl of a small food processor and process until smooth.
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For the salad, place the spinach, red onion and pear into a bowl. Season, to taste, with salt and freshly ground black pepper and mix gently to combine.
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Drizzle the bread chunks with the olive oil and heat a frying pan until hot. Fry the bread until golden-brown on all sides.
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To serve, pile the salad onto a plate and scatter the croutons on top. Drizzle over the Brie and pear dressing and garnish with chopped fresh rosemary.
Ingredients
For the dressing
- 4 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp wholegrain mustard
- 55g/2oz Brie, chopped
- ½ pear, chopped
For the salad
- 85g/3oz spinach
- ¼ red onion, sliced thinly
- ½ pear, cut into chunks
- salt and freshly ground black pepper
- 1 thick slice bread, crusts cut off, cut into chunks
- 3 tbsp olive oil
- 1 tbsp roughly chopped fresh rosemary, to serve
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