This healthy salad recipe reminds us of Thanksgiving dinner. Of course, you can enjoy deep-fried brie, turkey, and cranberries any day of the year.
- 3/4 c. brie cut into eight wedges
- 1/4 c. plain flour
- 2 eggs whisked
- 1 c. panko breadcrumbs
- 1 tbsp. olive oil
- 1 lb. turkey breast
- Vegetable oil for deep-frying
- 1 bunch curly endive leaves separated
- 1/3 c. chopped pecans
- 1/3 c. dried cranberries
- 1/4 c. extra-virgin olive oil
- 2 tsp. red wine vinegar
- 2 tsp. yellow mustard
- 2 tsp. maple syrup
Dust cheese wedges with flour. Dip into egg, then coat in crumbs, pressing well. Place on a plate. Chill 15 minutes.
In a frying pan, heat olive oil on medium. Cook steaks two to three minutes each side, until golden and cooked through. Drain on paper towel. Slice diagonally.
In a jug, whisk oil, red wine vinegar, mustard, and maple syrup together. Season.
In a small saucepan, heat vegetable oil on medium. Deep-fry cheese one to two minutes, until golden. Drain on paper towel.
In a bowl, combine endive, pecans, craisins, and turkey. Drizzle dressing over. Top salad with brie to serve.
Tip: Substitute chicken breast for the turkey.