Baked Goat Brie Salad with Raspberries by Tanerxaydin

Ingredients

• 1 (150-200g) wheel goat brie or camembert-style cheese
• 4 cup (5 oz) arugula
• 1 cup raspberries
• 1 cup yellow cherry tomatoes, halved
• 2 tbsp balsamic vinegar
• 2-3 medjool dates, pitted
• 4 tbsp extra virgin olive oil
• 1-2 tbsp water (for vinaigrette)
• 1/4 tsp salt, plus more to taste
• 1/8 tsp black pepper, plus more to taste

Instructions

1. Preheat oven to 375°F (190°C). Prepare a small baking dish or parchment-lined baking sheet for the cheese.
2. For the balsamic-date vinaigrette, combine balsamic vinegar, pitted dates, olive oil, 1-2 tablespoons of water, salt, and pepper in a small blender or food processor. Blend until smooth and creamy, adding more water if needed to reach desired consistency. Set aside.
3. Place the wheel of goat brie or Camembert-style cheese in the prepared baking dish or on the baking sheet. Bake for 10-12 minutes, or until the cheese is warm and slightly gooey in the center.
4. While the cheese bakes, arrange the arugula on serving plates. Scatter the raspberries and halved cherry tomatoes over the arugula.
5. Carefully transfer the warm baked cheese to the center of each salad. Drizzle generously with the balsamic-date vinaigrette. Serve immediately and enjoy the contrast of warm cheese with fresh greens and fruit.