Butter Leaf Salad with Caramelized Walnuts, Blood Oranges and Brie Cheese

An easy vinaigrette is tossed over delicate butter leaf lettuce and served with blood oranges, raspberries and small slices of Brie cheese.

Prep Time: 15 min
Cook Time: 15 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

1 head butter lettuce
1/2 cup walnut halves
1 tablespoon melted butter
1 tablespoons brown sugar
1 tablespoons honey
2 blood oranges
1/4 cup raspberry vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
1 mini Brie cheese wheels, cut into eighths
1/2 cup raspberries

Allergens:

Milk, Tree Nuts

Nutritional Information

Vegetarian

Directions:

Separate butter lettuce into individual leaves. Wash and pat dry. Reserve under refrigeration until needed.
Preheat the oven to 350 °F. Combine the walnuts with the butter, brown sugar, and honey. Spread evenly on a baking sheet. Bake the walnuts for 15 minutes or until glazed.
Peel the blood oranges and cut the oranges into segments, removing all membranes. Reserve under refrigeration until needed.
Combine the raspberry vinegar, sugar, salt, and pepper in a non-metallic bowl. Slowly whisk in the oil, drop by drop, until emulsified. Reserve under refrigeration until needed.
To assemble: Place several butter lettuce leaves on each of the serving plates. Place 3 blood orange segments and 2 Brie wedges below the lettuce, alternating the orange segments and the cheese. Top the lettuce with several raspberries and walnuts. Drizzle some of dressing over the salad. Serve immediately.