Brie salad has become a favourite starter to have before steak (preferably rib eye) and thin crispy oven chips.
Some years ago Malcolm bought this salad idea back from a boys golf trip in France (on these jaunts the meals are always a highlight) It is quite simple, mixed salad leaves, good quality cherry tomatoes cut in half and cubes of soft creamy brie. Last night the dressing was the star. Shropshire Special No 1 Dressing from Church Stretton was part of a christmas present from our good friends Heather and John. Just the right combination of cold pressed rapeseed oil and apple balsamic vinegar, delicious.
With the steak and chips we are never without a supply of mustard mayonnaise purchased on shopping trips to Calais just 55 miles away. Last night we also had some Stokes Real Mustard and Honey Mayonnaise from Woodbridge Suffolk also to be recommended.
www.shropshirecountryoils.co.uk
www.stokessauces.co.uk
I haven't used my heather Shropshire No 1 dressing Xmas present yet. Your Brie salad sounds like it would hit the spot.
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