Zucchini Salad with Brie and a Grand Marnier Sherry Vinegar Reduction

By • July 1, 2010 • 0 Comments

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Author Notes: This salad has great savory/sweet flavors. I really like enjoying it with a hearty, toasted multi grain baguette (topped with a bit of parm). The light dressing really brings out the flavor of the fresh veggies. Mariya

Serves 2

  • 1, 6 oz zucchini
  • 3/4 cups sherry vinegar
  • 2 tablespoons Grand Marnier
  • 1 packed cup fresh arugula
  • 1 Granny Smith apple-peeled and diced small
  • 1.5 ounces red onion-thinly sliced
  • 3 ounces brie cheese-cut into 1/2 inch cubes
  • 2 heaping tablespoons dried cranberries
  • 2 heaping tablespoons toasted walnuts
  • salt and freshly ground black pepper-to taste
  • 3 tablespoons the best olive oil you can get your hands on
  1. Trim the ends of the zucchini and cut it in half; using a mandoline, thinly slice the zucchini halves; stack the zucchini slices on top of each other and thinly cut them lengthwise.
  2. Pour vinegar and Grand Marnier into a small sauce pan; reduce, over medium-low heat, until the mixture thickens (and reduces by a bit more than half).
  3. Lay arugula into a salad bowl and add apples.
  4. Top with zucchini, red onion, cheese, cranberries, walnuts, salt, and pepper.
  5. Drizzle the sherry vinegar reduction and olive oil over the salad.
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Tags: dairy-free, savory, serves a crowd, sweet, Vegetarian, wheat-free

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