|
Salad:
Lettuce for 4 people
4-8 ounces Brie, still chilled
and firm
(easier to cut this way)
One 14-ounce can hearts of palm,
drained
One 15-ounce can pear halves
in light syrup
Put mounds of lettuce on individual plates.
Cut 1-2 ounces of Brie per serving into bite-sized
pieces. Sprinkle atop lettuce. Cut
stalks of palms
into 1/4” discs, about one stalk’s worth per plate,
and sprinkle atop lettuce and Brie. Place one pear
half on top of each salad, then drizzle Walnut Creme
dressing over all.
|
To Make
Dressing:
One cup heavy cream or whipping
cream
1/4 cup finely chopped walnuts
2 tablespoons rice vinegar
2 teaspoons prepared horseradish
In a small to medium bowl, whisk together
dressing ingredients, then pour over salads.
|