Sierra Pointe Pinnacle Pistachio-Crusted Brie Salad

Ingredients

• 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

Instructions

1. Coat brie wedges in flour. Dip brie wedges in egg, then roll in pistachios. Pan-fry the brie until golden brown.
2. In a blender, combine 1 pint strawberries, peppercorns, vinegar, olive oil and honey; process until peppercorns are lightly cracked and mixture is emulsified.
3. Slice remaining strawberries.
4. Sprinkle strawberry slices over baby greens.
5. Place a wedge of brie on each salad.
6. Dress with strawberry mixture.
7. Serve with grilled pita bread.

Attribution

Chef Dale Schall, Sierra Pointe Restaurant, Phoenix, Arizona - azfamily.com