Yield: 1 portion
Belgian endive leaves – 5
Spinach leaves, roughly chopped – about 2 cups
Warm Brie cheese dressing (recipe follows) – as needed
Egg, hard-cooked – 4 to 5 slices
Bacon, cooked, crumbled – 1 Tbsp.
Red onion, thinly sliced in half-circle and separated – 4 to 6 pieces
Pink grapefruit sections, membrane removed – 3
Tomato, parsley and red cabbage – chopped garnish
- Slice 2 endive leaves; toss with spinach and warm Brie dressing; mound in center of plate. Top with egg, bacon and onion.
- Place remaining endive leaves and grapefruit alternately around edge of plate. Sprinkle edge of plate with tomato, parsley and red cabbage.
Puree 8 oz. each heavy cream and Brie cheese (with small amount of rind) with 2 oz. to 3 oz. cider vinegar and salt and pepper to taste. Heat in microwave or double boiler until dressing is smooth and creamy.