Arugula Melon and Thyme Hazelnut Crusted Brie Salad with a Sherry Shallot Vinaigrette

Arugula, Melon and Thyme-Hazelnut Crusted Brie Salad with a Sherry Shallot Vinaigrette

Arugula, Melon and Thyme-Hazelnut Crusted Brie Salad with a Sherry Shallot Vinaigrette

By Food52
Serves 6

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Details
  • Servings:   6
  • Calories:   375
  • Protein:   10g
  •  
  • Fiber:   5g
  • Sugar:   16g
  • Carb Total:   18g
  •  
  • Trans Fat:   0g
  • Saturated:   8g
  • Fat Total:   30g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • french
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Ingredients
  • Thyme-Hazelnut Crusted Brie
  • 1 Small Round of Brie (Regular or Goat's Milk)
  • 1/2 cup Raw Hazelnuts
  • 1 teaspoon Fresh Thyme Leaves
  • 2 tablespoons Honey (Thin, pourable)
  • Arugula Melon Salad with a Sherry Shallot Vinaigrette
  • 4-6 cups Arugula
  • 1/4 Red Onion
  • 1/2 Avocado
  • 1/4 Small Cantaloupe
  • 1 cup Red Seedless Grapes
  • 1 Large Shallot
  • 2 tablespoons Sherry Wine Vinegar
  • 1/3 cup Olive Oil
  • Sea Salt (to taste)
  • Freshly Ground Pepper (to taste)
  • Other Seasonal Fruit such as Apricots, Cherries, Nectarines...
Instructions

Arugula, Melon and Thyme-Hazelnut Crusted Brie Salad with a Sherry Shallot Vinaigrette serves 6 original recipe by Food52.

View original preparation instructions

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