baked brie frisée salad

baked brie frisée salad


  • Dressing
  • 1 lb Dietz & Watson Hickory Smoked Gourmet Bacon
  • 1 1/2 cups Red Wine Vinegar
  • 1 tbsp Fresh Thyme Leaves
  • 1 tsp Cracked Black Pepper
  • 2 tsp Salt
  • 1 tbsp Diced Shallots
  • 1 1/2 tbsp Honey

  • Salad
  • 1 wheel Dietz & Watson Originals Brie
  • 4 heads Frisse, washed
  • 1 cup Candied Walnuts
  • 2 tbsp Rendered Bacon
  • Sliced Seasonal Stone Fruit
  • 1 cup Arugula


  1. FOR HONEY BACON VINAIGRETTE: Slice Dietz & Watson Hickory Smoked Gourmet Bacon into 1” strips and place in a pan to render the fat. Once bacon is rendered, take the pan off heat. Remove bacon from pan and place aside to garnish salad.
  2. In the warm bacon fat, add the diced shallots and sauté if needed back on heat. Take off heat and add in all the other ingredients minus the vinegar.
  3. In a bowl, add the vinegar and slowly whisk in bacon fat mixture. Add salt and pepper to taste.
  4. FOR SALAD: Clean frisée and place in a large mixing bowl. Add candied walnuts, bacon, stone fruit, and arugula. Lightly dress the salad in the vinaigrette.
  5. Quarter the Dietz & Watson Originals Brie and place on a sheet pan in a 350°F oven for 1 min. Take out and serve atop salad.

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