Warm Brie Flan Salad with Upland Cress and Poached Apple
by Chef Nadia Tilkian
Summer is a great time to entertain and a unique salad is a great way to bring the friends together for lunch or a perfect starter to your evening dinner party.
Warm Brie Flan Salad
with Upland Cress and Poached Apple
Kitchen Note: The apples are best made a day in advance and left in the poaching liquid to fully absorb the color of the wine. The remaining poaching liquid is boiled to reduce to a syrupy consistency and drizzled around the plate for extra color.
4 ounces brie cheese cut into small pieces (rind included)
3/4 cup heavy cream
5 egg yolks
1/4 teaspoon freshly ground white pepper
8 ounces Upland cress or other watercress, rinsed, dried and trimmed
2 cups dry red wine
3/4 cup sugar
1 Granny Smith apple, peeled, quartered, and cored
White Balsamic Vinaigrette
1/4 cup white balsamic vinegar
1 tablespoon minced shallot
Salt and freshly ground black pepper
1/2 cup olive oil
For the poached apple, combine the wine and sugar in a small saucepan and set on medium heat, stirring until the sugar is dissolved. Add the apple pieces and top with a round of parchment paper, setting a small heatproof plate on top to keep the apples submerged. Decrease the heat to medium-low and simmer until the apple is nearly tender but still holding its shape, about 20 minutes. Let the apple cool in the liquid, then cover the pan and refrigerate overnight.
Preheat oven to 375°F. Lightly oil 4 1/2-cup ramekins or other small baking dishes.
Combine the brie and cream in the top of a double boiler or in a stainless steal bowl set over a pan of warm (not boiling)water. Cook until the cream is hot and the brie is melted, stirring occasionally; some parts of the brie rind may not melt, which is fine. Take the bowl from the heat. Whisk the egg yolks in a small bowl and slowly whisk in about 1/2 cup of the cheese mixture to gently warm the yolks. Add the yolks, slat, and pepper to the remaining cheese mixture and whisk to evenly blend.