- 600g brie
- 85g stoned date, cut into small pieces
Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…
- 120g bag rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 100g shop-bought croûtons, crumbled
For the candied walnuts
- 100g walnut, halved
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 25g caster sugar
For the dressing
Heat oven to 190C/170C fan/gas 5. To make the candied walnuts, shake the walnut halves in 2 tbsp water, then toss in the sugar. Scatter over a baking sheet and bake in the oven for 6-8 mins until golden brown. Remove from the oven and allow to cool.
Carefully peel the rind off the Brie and discard. Put the gooey inside in a medium-sized bowl. Using a spoon or small whisk, whip the Brie until pale and spoonable. To make the dressing, whisk the oil and vinegar together, then season.
In a large bowl, combine the walnuts, dates and rocket, then mix with some of the dressing. Place a spoonful of whipped Brie in the middle of each serving plate and arrange the salad around it. Scatter over the croutons, drizzle with a little extra dressing and serve.