Leafy Green Salad with Brie and Honey Mustard Raspberry Balsamic Vinaigrette

Recipe from What's For Lunch, Honey?    



A few handfuls of leafy greens: baby spinach, rucola, mâche, tat soy, mixed mustard greens and escarole
1 bunch of flat leaf parsley
200g fresh Brie cheese, cut into cubes
150g pine nuts, roasted


1 1/2 tablespoons balsamic vinegar
2 teaspoons honey
2 teaspoons honey mustard
2 tablespoons raspberry preserves
2 tablespoons olive oil

Freshly cracked pepper
Fleur de sel


  1. Prepare the salad leaves by washing in plenty of cold water. Give the leaves a good twirl in a salad spinner to dry of access water. The leaves can also be dried by spreading on a tea towel and patting dry.
  2. Arrange the mixed greens in individual salad bowls, divide the brie cubes amongst each bowl and sprinkle with roasted pin nuts.
  3. To prepare the vinaigrette, heat the vinegar and honey together in a small saucepan until the honey dissolves. Transfer to a small bowl and whisk in the mustard, preserves and olive oil. Season to taste with pepper and fleur de sel.
  4. Drizzle the vinaigrette generously over the salad greens and serve immediately.