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Summer Salad with Brie, Plums, Glazed Walnuts and a Blueberry Balsamic Vinaigrette

Summer Salad with Brie, Plums, Glazed Walnuts and a Blueberry Balsamic Vinaigrette
Serves 3

Ingredients for the salad:
½-cup of walnut halves and pieces – $5.99
A pat of unsalted butter – stock
Teaspoon of brown sugar – stock
5-oz clamshell of baby arugula – $3.49
¼-lb of Brie or Saint Andre cheese, diced – $3.00
Pint of blueberries, (reserve a small handful of blueberries for the dressing) – $3.99
Pint of blackberries – $3.49
1 ripe plum, chopped – $1.50
2 Tablespoons fresh basil, sliced thinly – $1.29

Ingredients for the dressing:
¼-cup Balsamic vinegar – stock
¼-cup Extra Virgin olive oil – stock
1 Tablespoon whole grain mustard – stock
1 Tablespoon honey – stock
Small handful of blueberries – calculated above
Grand total assuming well-stocked kitchen: $22.75
Cost per serving: $7.58

Directions for the salad:
1. In a nonstick skillet, melt the butter over med-low heat. Add the walnuts and sugar and stir well. Saute until walnuts are lightly toasted and fragrant, stirring frequently to prevent burning, about 4 minutes. Set aside and let cool.

2. Combine the remaining salad ingredients (set aside a small handful of blueberries) in a large bowl. Add the glazed walnuts once cool.

Directions for the dressing:
1. In the bowl of a food processor or blender, combine the reserved handful of blueberries with the remaining dressing ingredients and pulse until smooth.

2. Drizzle over the prepared salad and serve