- 1-1/2 lbs. brie, very chilled
- 1/4 c. all-purpose flour
- 1/4 c. heavy cream
- 1/2 c. panko (Japanese breadcrumbs, or substitute regular breadcrumbs)
- 2 cups port wine
- 1/4 c. red wine vinegar
- 1 tsp. Dijon mustard
- 3/4 c. extra virgin olive oil
- 1 tsp. freshly squeezed lemon juice
- Salt and pepper, to taste
- Unsalted butter
- 3 Fuji apples, peeled, cored and cut into sixths
- Canola oil
- 1/2 lb. mixed greens
To Prepare Brie:
Remove the rind from the brie. Cut out 6 discs with a 2 inch cookie cutter, place on a plate and refrigerate. Put the flour, cream and breadcrumbs in three separate dishes. Dip each disc into the flour, patting off any excess, then completely coat with the cream and dredge in the crumbs. Be careful to cover all sides completely. Re-dip a second time in the cream and crumbs and return the brie to the refrigerator.
To Prepare Port Reduction:
Heat the port wine in a heavy saucepan over medium heat until it just begins to boil. Reduce to very low heat and let the liquid reduce very slowly (it should not simmer) for 2 to 3 hours until it has reduced to a syrupy glaze. You should have about 1/4 cup. Keep the glaze in a squeeze bottle at room temperature.
To Prepare Dressing:
Place the vinegar and mustard in a jar with a tight fitting lid. Shake well, add olive oil and shake again. Add lemon juice and season to taste. Always shake well before using.
Heat a medium sauté pan on medium heat. Add butter and let melt. Add the apples and cook until slightly golden and warmed through. Keep the apples warm. Heat about 1/8 inch canola oil in a large non-stick skillet over medium high heat. Add cheese for about 1 minute on each side, until crispy and warmed through.
Toss the greens with the vinaigrette. Place 3 apple wedges in a pinwheel on the center of each plate. Place a mound of greens in the middle and the brie crisp on top of the greens. Drizzle port glaze around the apples.
*This dish can be served as a first course with arugula and goes well with grilled chicken or lamb.