Strawberry and Brie Salad2017-11-10T16:09:55-05:00

Strawberry and Brie Salad

Presented by Vintage Restaurant & Bar


Salad (per serving):

  • 2 handfuls arugula
  • 1 1/2 T honey vinaigrette (see below)
  • 2 oz. roasted sliced almonds
  • 5 fresh strawberries, cut in quarters
  • 5 large homemade brioche croutons
  • 2 1/2 wedges brie
  • Whole grain mustard for garnish

Honey vinaigrette (makes about 1 1/2 cups):

  • 2 oz. honey
  • 2 oz. white balsamic vinegar
  • 8 oz. blended oil
  • Pinch minced shallots
  • Pinch dried thyme
  • Pinch turmeric
  • Salt and pepper to taste


For the vinaigrette:
In a blender, add all the ingredients except the oil. Blend on high speed while slowly adding the oil in a thin, steady stream. Pour into a large, sealable jar. Leftover vinaigrette is great on a variety of salads and will keep refrigerated for well over a week.

For the salad:
Gently mix arugula, vinaigrette, almonds, strawberries and croutons and place on plate. Add brie next to salad and garnish sides of plate with dots of mustard. Serve at once.

(Serves 1)

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