Brie and mango salad

Recipes~Plus

Cooking time: Less than 15 minutes

Healthy options: Vegetarian

Serves: 6

Type: Salad

Tools

Kitchen friendly view

Ingredients

210g wheel semi-ripe Jindi Brie
50g roasted unsalted macadamias, finely chopped
Mango Vinaigrette Dressing
1 head witlof, leaves separated
1 small head radicchio, leaves separated
60g baby spinach
2 sticks celery, sliced diagonally
1⁄2 yellow capsicum, cut into 1.5cm dice
1 cup halved seedless red grapes (or fresh currants)
1⁄2 large mango, peeled and thinly sliced

Preparation method

1. Cut cheese into bite-size pieces; roll in nuts and set aside. Prepare dressing as recipe directs.

2. Place witlof, radicchio, spinach, celery, capsicum and grapes in a shallow salad bowl. Add dressing; lightly toss to combine. Scatter mango slices and brie over salad. Sprinkle with remaining nuts.

Mango Vinaigrette Dressing
Makes about 3⁄4 cup
Preparation: 5 minutes

Pulp of 1⁄2 large mango
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar or balsamic
1⁄4 cup extra virgin olive oil

Place all ingredients in a blender and Pulse until smooth. Season to taste with salt and black pepper.

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