SIERRA POINTE PINNACLE PISTACHIO-CRUSTED BRIE SALAD
Source: Chef Dale Schall, Sierra Pointe Restaurant, Phoenix, Arizona -
4 wedges brie
1/3 pound pistachios
3 eggs, whisked
1 cup flour
2 pints fresh strawberries, cleaned and hulled
1 teaspoon black peppercorns
1/2 cup balsamic vinegar
3/4 cup extra-virgin olive oil
1/2 cup honey
4 servings mixed greens or baby spinach
4 slices pita bread, grilled
Flour for dusting
Coat brie wedges in flour. Dip brie wedges in egg, then roll in
pistachios. Pan-fry the brie until golden brown.
In a blender, combine 1 pint strawberries, peppercorns, vinegar,
olive oil and honey; process until peppercorns are lightly cracked
and mixture is emulsified. Slice remaining strawberries. Sprinkle
strawberry slices over baby greens. Place a wedge of brie on each
salad. Dress with strawberry mixture.
Serve with grilled pita bread.