Arugula, Melon and Thyme-Hazelnut Crusted Brie Salad with a Sherry Shallot Vinaigrette

July  6, 2015
0 Ratings
  • Serves 4-6
Author Notes

I love a good salad in the summer. Long, hot, humid afternoons beg for a lighter fare. This particular recipe was inspired by a refrigerator full of leftovers following and wine and cheese tasting. Leftover brie? No problem…let's make a salad! Left over wine? That doesn't exist. Basically, I had a few leftovers and was looking to do something new and interesting with them, without too much haste or oven time. I abhor turning the oven on in the summer, its hot already, who wants to add to it. So this multi-layered salad was the result, and it is quite special. The brie is actually roasted with thyme and hazelnuts which perfectly balance the melon (I prefer cantaloupe) and the sherry vinegar. —nycnomad

What You'll Need
  • Thyme-Hazelnut Crusted Brie
  • 1 Small Round of Brie (Regular or Goat's Milk)
  • 1/2 cup Raw Hazelnuts
  • 1 teaspoon Fresh Thyme Leaves
  • 2 tablespoons Honey (Thin, pourable)
  • Arugula Melon Salad with a Sherry Shallot Vinaigrette
  • 4-6 cups Arugula
  • 1/4 Red Onion
  • 1/2 Avocado
  • 1/4 Small Cantaloupe
  • 1 cup Red Seedless Grapes
  • 1 Large Shallot
  • 2 tablespoons Sherry Wine Vinegar
  • 1/3 cup Olive Oil
  • Sea Salt (to taste)
  • Freshly Ground Pepper (to taste)
  • Other Seasonal Fruit such as Apricots, Cherries, Nectarines...
  1. Thyme-Hazelnut Crusted Brie
  2. Preheat the oven to 350 degrees.
  3. Slice the Brie into 4-6 wedges depending on the number of servings you would like to prepare. Arrange the wedges snugly in one layer in a glass or ceramic baking dish.
  4. Coarsely chop or grind the hazelnuts and set them aside.
  5. Drizzle the honey over the wedges and then scatter the hazelnuts and thyme leaves over the top.
  6. Bake for 3 to 5 minutes or until the Brie just begins to ooze but isn't fully melted. Be careful-it happens fast!
  1. Arugula Melon Salad with a Sherry Shallot Vinaigrette
  2. Place the arugula in a salad bowl. Slice the avocado and red onion into thin slices and add to the arugula.
  3. Slice the grapes in half and add them to the salad. Toss the salad gently and plate individual portions.
  4. Remove the seeds and the rind from the cantaloupe, by cutting it into long wedges. Once the rind has been removed, use either a very sharp knife or preferably a mandolin to cut the cantaloupe into long thin flat strips. This is an aesthetic choice, not a functional one. I just find it easier later to slice thin strips as opposed to chunks of melon once the salad has been assembled.
  5. Lay the melon strips on the salad plates forming a decorative bed for the brie.
  6. Once the brie has cooled slightly you can plate it on top of the assembled salads.
  7. Mince the shallot and sprinkle it with a little freshly ground salt. Using the flat side of a knife bring the salt into the shallot until it breaks it down a little further. Scrape the shallot and salt paste from the cutting board and transfer it to a mason jar or other glass/ceramic container.
  8. Add the olive oil, salt (if more is desired), pepper and sherry vinegar. Whisk with a fork or shake (if using a lidded container).
  9. Drizzle the vinaigrette over the individual salads and serve.
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