Mixed Leaf and Peach Salad with Brie Crostini

 

                    A delicious way to enjoy the delights of summer, with rust-red salad greens, currants and peaches all bursting with vitamin C. The addition of crostini with creamy brie makes this a satisfying salad to serve as a light lunch.

Serves 4

• 1 large radicchio, separated into leaves
• 50 gr aragula
• 50 gr watercress leaves
• 8 radishes, sliced
• 3 large ripe peaches, pitted and cut into thick slices
• ¾ cup currants or blueberries
• 2 tablespoons olive oil
• 2 teaspoons balsamic vinegar
• ¼ cup hazelnuts, toasted and roughly chopped

Brie crostini

• 1 small baguette, cut into 12 slices
• 125 gr ripe brie, cut into 12 slices (you can use creamy blue cheese for the crostini)

1. To make the crostini, preheat the broiler.
2. Lightly toast the bread slices on both sides under the broiler, top each toast with a slice of brie and cook until the cheese has melted and is just bubbling, set aside.
3. Combine the salad greens in a large salad bowl, add the radishes, peaches and about two-third cup of currants or blueberries.
4. Put the remaining currants or blueberries in a small bowl, add the oil and, using a fork, lightly crush the fruit.
5. Stir in the vinegarand season to taste.
6. Pour the dressing over the salad and toss together well to mix.
7. Scattered with the toasted hazelnuts and arrange the brie crostini on top.
8. Serve immediately.

BON APPÉÉÉTIT