Brie, Citrus and Roasted Fennel Salad
with Pecans and Shallot Vinaigrette
This gorgeous salad add-on packed with tender greens, citrus rounds, caramelized fennel and generously topped with brie and pecans will truly complete your holiday table and up your hosting game!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
125 g
Brie Cheese
(Contains Milk)
1 unit
Fennel, sliced
56 g
Arugula and Spinach Mix
113 g
Spring Mix
2 unit
Orange
1 unit
Shallot
2 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Honey
56 g
Pecans
(Contains Peanuts)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
Not included in your delivery
5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425ËšF. Wash and dry all produce. Start salad once mashed potatoes are finished! Remove the outer layer of fennel if badly bruised, discoloured and dry.Quarter fennel into wedges. Place wedges on a flat side. Cut away the root, holding the layers together.Cut quarters into 1/2-inch wedges, then separate layers.Add fennel and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.Roast fennel in the bottom of the oven, tossing halfway through, until tender and edges are dark-brown, 22-25 min.Transfer fennel to a plate.
Meanwhile, add pecans to another unlined baking sheet. Toast pecans in the top of the oven until nutty, 4-5 min. (NOTE: Keep your eye on pecans so they don't burn!) (TIP: If you don't have space in the oven, heat a medium non-stick pan over medium heat. When hot, add pecans to the dry pan. Toast, stirring occasionally, until nutty, 4-5 min.)Transfer pecans to a small plate or bowl.
Meanwhile, zest only 1 orange. Cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board. Cut peel away from top to bottom, reserving peels, turning orange as you go.When peeled completely, place orange on its side and cut into 1/4-inch rounds.Collect any orange juice in a small bowl. (NOTE: After prepping both oranges, if there's less than 2 tbsp of juice, squeeze rinds and orange rounds to make up the difference.)Repeat with remaining orange.
Peel, then cut shallot into 1/4-inch pieces.Cut brie into 1/2-inch pieces. Add orange zest, vinegar, honey, 1 tbsp mustard, shallots and 4 tbsp oil to the small bowl with reserved orange juice. Season with salt and pepper, to taste, then whisk to combine. Set aside.
Before serving, add fennel, spring mix, arugula and spinach mix and half the orange rounds to a large bowl.Drizzle half the vinaigrette over top, then toss to coat.Transfer salad to a serving platter.Top salad with brie and remaining orange rounds.Drizzle remaining vinaigrette over top, then sprinkle with pecans.
