Sierra Pointe Pinnacle Pistachio-Crusted Brie Salad

  • 1/3 pound pistachios
  • 3 eggs, whisked
  • 1 cup flour
  • 2 pints fresh strawberries, cleaned and hulled
  • 1 tsp black peppercorns
  • 1/2 cup balsamic vinegar
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup honey
  • 4 servings mixed greens or baby spinach
  • 4 slices pita bread, grilled
  • Flour for dusting image placeholder

Coat brie wedges in flour. Dip brie wedges in egg, then roll in pistachios. Pan-fry the brie until golden brown.

In a blender, combine 1 pint strawberries, peppercorns, vinegar, olive oil and honey; process until peppercorns are lightly cracked and mixture is emulsified. Slice remaining strawberries. Sprinkle strawberry slices over baby greens. Place a wedge of brie on each salad. Dress with strawberry mixture.

Serve with grilled pita bread.

Servings: 4
Recipe Source: Chef Dale Schall, Sierra Pointe Restaurant, Phoenix, AZ
Submitted by: Recipe Group Member