Hi sweet friends. I hope you had a wonderful weekend! Today I have exactly four weeks left of my maternity leave. I can't believe how quickly time is flying by!
On the weekend we had friends over for dinner and I wanted to share the recipe for this yummy hot apple and brie salad that was a hit: (from the Best of Bridge series)
Ingredients:
4 large Granny Smith apples
1/4 cup maple syrup
8 cups washed spinach leaves
1/2 lb. brie, cut in small pieces
1/2 cup toasted pecans
4 large Granny Smith apples
1/4 cup maple syrup
8 cups washed spinach leaves
1/2 lb. brie, cut in small pieces
1/2 cup toasted pecans
Dressing:
1/4 cup apple cider or apple juice
3 Tbsp. cider vinegar
1 tsp. dijon mustard
1 garlic clove, minced
1/4 cup olive oil
salt and pepper to taste
Instructions:
Peel and core apples; cut into 1/2″ slices. Arrange on baking sheet and brush with syrup. Broil until golden; turn, brush syrup on other side and broil. Place spinach in large bowl. Whisk dressing ingredients together in a small saucepan and heat until simmering. Pour over spinach, toss and add cheese, apples and nuts
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