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Strawberry Salad

strawberry, tarragon, rouge et noir brie, sauternes vinaigrette

SERVES 6

  • 4 oz. triple cream brie from an 8 oz. wheel preferably, fairly young, not too ripe
  • 12 ripe strawberries
  • 4 sprigs tarragon, leaves chopped
  • 6 oz. spring greens mixture of lettuces, washed and dried
  • 1 orange
  • 1 lemon
  • 2 tbl honey
  • ½ cup sauternes wine
  • ¼ cup olive oil
  • 4 leaves mint, chopped

Wash strawberries. If refrigerated let sit out to come to room temperature before serving. Take 4 strawberries and square them off and cut into a small dice, reserve the scraps. Whisk together juice of the ½ orange, ½ lemon, ¼ cup sauternes, 1 tbl honey, chopped mint, ½ the tarragon. Toss with the diced strawberries with this marinade. Place the scraps of the strawberries and 2 more strawberries in the blender with 1 tbl honey and juice of ½ lemon. Puree until smooth. Slice remaining six strawberries. For the vinaigrette, whisk together, ¼ cup sauternes, ¼ cup olive oil, juice of ½ orange, salt and pepper. Slice the brie into twelve wedges.

To Serve
Drizzle a ring on the plates of the strawberry sauce. Place 2 wedges brie on each plate overlapping. Top the brie with the marinated diced strawberry. On one side of the plate fan out half a strawberry and the other half near the cheese. Toss the greens in the vinaigrette and season with salt and pepper. Place in the greens in the middle of the plate.
Enjoy!