Prepared by Chef Jason Littlefield from Manitou Station

4 oz locally grown spring mix
2 Viking apples, matchstick julienne
2 Duchess apples, matchstick julienne
1/2 C walnuts, shelled
1/2 C sugar
1/2 C tap water
4 oz brie cheese (any good brie will suffice)
8 oz heavy cream
1 oz amontillado sherry
2 fresh bay leaves, if possible
1 T cornstarch
kosher salt and white pepper to taste


1. Heavy bottom 2-qt sauce pot
2. Immersion blender, standing blender
3. Cookie sheet lined with parchment paper
4. Peppermill

Dissolve sugar and water in saucepot. Bring to a boil. Add the walnuts and turn off heat/flame. When cool, spread the walnuts and simple syrup mixture out evenly on a cookie sheet. Roast in a 350 degrees oven for 10 minutes, stirring occasionally. Remove from oven and let cool.

Combine the sherry and cornstarch to make a slurry. In the saucepot, combine the heavy cream, slurry, and bay leaves. Bring to a boil while whisking. Turn off heat and add all the brie. When the dressing has cooled slightly, remove the bay leaves. Using an immersion blender or standing blender, blitz the dressing until smooth.

Presentation suggestion:

Place the field greens on a large entree plate or in a rimmed pasta bowl. Line up all the apple matchsticks and arrange standing upright in the middle of the field greens. Crush the candied walnuts over the salad. Drizzle with the warm brie dressing and enjoy!

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