Baked Brie, Walnut & Apple Salad

SERVES 8 PREPARATION & COOKING 35 MINUTES

4 sheets filo pastry

50g butter, melted

2 x 200g wheels brie

2 garlic cloves, thinly sliced 8 sprigs thyme

4 red or green witloof,

leaves separated

120g baby spinach leaves 2 cups firmly packed

trimmed watercress 2 green apples, cored, sliced

thinly crossways

2 red apples, cored, sliced

thinly crossways

½ cup walnuts, roasted,

coarsely chopped

¼ cup craisins

1 tablespoon finely chopped

chives

HONEY H DRESSING

½ cup extra virgin olive oil 2 tablespoons white wine

vinegar

1 tablespoon white balsamic

condiment or verjuice 1 tablespoon honey

1 garlic clove, crushed 1. 1 Preheat oven to 200°C.

Line an oven tray with baking paper.

2. Place one sheet pastry on a clean work surface and brush with some of the butter. Top with another pastry sheet, brushing with butter. Place one brie wheel on shorter end of pastry. Make four cuts in top of cheese, pressing a slice of garlic into each cut. Top each with sprig of thyme. Fold pastry over twice to enclose brie. Tuck pastry under, trim off excess, then press lightly to seal. Place on tray. Brush with butter. Repeat with remaining pastry, butter, brie, garlic and thyme. Bake for 12 minutes or until pastry is crisp and golden.

3. HONEY DRESSING. Place all ingredients in a screw-top jar and shake. Season to taste.

4. Combine witloof, spinach, watercress and apple slices on a large platter. Drizzle dressing over salad; top with brie. Serve scattered with walnuts, craisins and chives.