Recipe of the week - 38

One, Two, Brie: Walnut Crusted Brie with Salad & Raspberry Vinaigrette



  • 3 cups mixed greens
  • 1/2 lime
  • 4 oz raspberries
  • 0.4 oz sprouts
  • 1 egg
  • 7 oz brie cheese
  • 2 tbsp bread crumbs
  • 1.4 oz walnuts
  • 1 tsp honey
  • 2 tsp raspberry vinegar
  • 4 tbsp olive oil
  • salt
  • pepper



  • Wash lime thoroughly, zest the peel, and squeeze the juice.
  • Wash raspberries and mash the half with a fork.
  • To make the dressing, mix lime juice and zest, raspberry vinegar, honey, and oil. Add salt and pepper. Set aside.
  • Wash and drain lettuce.
  • Cut brie into triangles and set aside.
  • Chop nuts very finely or crush in a food processor.
  • Mix nuts with breadcrumbs and put on a plate.
  • Whisk an egg in a bowl.
  • Coat brie first in egg, and then toss in the breadcrumb-mixture. Do this twice to ensure that the cheese is completely coated.
  • Heat oil in a pan and fry brie until golden brown. Remove and let drain on a paper towel.
  • Serve the breaded brie with salad.



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