- 100 g (3½ oz) dried whole cranberries
- 225 g (7½ oz) Brie Vaudreuil
- Espelette pepper
- Pinch of pepper
Salad and dressing
- 225 g (7½ oz) mesclun salad greens
- 45 ml (3 tbsp.) olive oil
- 15 ml (1 tbsp.) walnut oil
- 30 ml (2 tbsp.) cider vinegar
- 45 ml (3 tbsp.) maple syrup
- Salt and pepper
- 125 ml (½ cup) all-purpose flour
- 180 ml (¾ cup) large breadcrumbs (Japanese-style)
- 30 ml (2 tbsp.) butter, at room temperature
- 15 ml (1 tbsp.) thyme (preferably fresh)
Marbré of Vaudreuil Brie and cranberries
- Soak the cranberries in warm water for around 10 minutes to make them soft.
- Using a food processor, blend the cranberries into a consistent paste.
- Spread the paste between two sheets of parchment paper, ½ cm (¼ in.) thick over a 15 cm x 12 cm (6 x 5 in.) area. No need to bake this.
- Using a knife dipped in hot water, slice the Brie Vaudreuil cheese into 1 cm (3/8 in.) strips, starting from the tip. All strips should be equally long.
- Prepare 3 strips per plate.
- Season the cheese with Espelette pepper. Set aside.
- Cut the cranberry paste into slices as wide as the cheese strips.
- Cover two of the three cheese strips in each plate with cranberry paste.
- Overlay the strips, placing the one without cranberry on top. Set aside.
- Using your fingers, mix all the ingredients in a bowl until you have a paste with a grainy texture.
- Bake the crumble on a sheet at 180 °C (350 °F) for around 20 minutes, until it has a pleasing colour.
- Cut the brie and cranberry marbré into four servings.
- Place on the plate and sprinkle with crumble generously.
- Mix all the liquid ingredients in a bowl to make the dressing.
- Add the dressing to the mesclun salad greens.
- Place a small bouquet next to the marbré.
- Sprinkle with a dash of olive oil. Serve.
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