CRUMBED BRIE & CRANBERRY SALAD

SERVES 4 AS A SIDE PREP + COOK 30 MINS + CHILLING

◆ 125g wheel of brie, sliced into lengths

◆ ¼ cup plain flour

◆ 2 eggs, whisked

◆ 1 cup panko crumbs

◆ vegetable oil, for deep-frying

◆ 1 bunch curly endive, leaves separated

◆ 1/3 cup chopped

pecans

◆ 1/3 cup craisins

DRESSING

◆ ¼ cup extra-virgin olive oil

◆ 2 tbsp red-wine vinegar

◆ 2 tsp Dijon mustard

◆ 2 tsp maple syrup

1 Dust cheese slices with flour. Dip into egg, then coat in crumbs, pressing well. Place on a plate, chill 15 mins.

2 DRESSING In a jug, whisk oil, red-wine vinegar, mustard and maple syrup together. Season.

3 In a small saucepan, heat vegetable oil on medium. Deep fry cheese 1-2 minutes until golden. Drain on paper towel.

4 On a large serving platter, combine endive, pecans and craisins. Drizzle dressing over. Top salad with brie to serve.