Peach and Endive Salad with Brie
Toasts
3 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 tbsp. minced shallot
1/2 cup olive oil
6 French bread slices
2 cloves garlic, halved
6 oz. blue cheese (gorgonzola dolce is best)
6 oz. brie, rind removed
3 peaches, peeled and sliced
2 heads Belgian endive, sliced
1 bunch watercress
1/2 cup toasted walnuts
Mix first 3 ingredients together in
a small bowl. Whisk in oil. Season vinaigrette
with salt and pepper.
Pre heat oven to 500. Arrange bread on a cookie sheet and bake until
golden,
about 3 minutes.
Remove bread from oven and rub with garlic. Cut cheeses into
6 thin
slices. Place 1 slice of blue cheese on the right and one slice of brie on the
left side of the toasts. Bake until cheese bubbles.
Combine peaches, endive and
watercress in a bowl. Stir vinaigrette and
pour over salad and toss.
Sprinkle with walnuts and serve with the cheese toasts.
