70g mandarin segments
12g potato crostini
50g caramelised walnuts
120g brie, sliced into 4 30g slices
2 tbsp balsamic dressing
1 tbsp olive oil
FOR THE POTATO CROSTINI
1 large potato cut into 1 ½ cm slices (choose a sweet potato that is relatively uniform in diameter)
1 tbsp oil
½ tsp smoked paprika
½ tsp salt
FOR THE BALSAMIC DRESSING
2 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
¼ cup extra-virgin olive oil
Coarse salt and ground pepper, to taste
1 Begin by preparing your potato crostini. Line a baking sheet with aluminium foil and spray with oil.
2 Place the potato slices on the baking sheet.
3 Mix the oil, salt and smoked paprika in a small ramekin and brush on to the slices.
4 Roast until browned, about 30 to 35 minutes. Place the potatoes on a platter or cooling rack.
5 Make the balsamic dressing. In a small bowl, whisk together vinegar, honey, mustard, and olive oil. Season with salt and pepper. Set aside
6 Mix all the remaining salad ingredients, except the brie into a bowl. Toss to combine.
7 Place the olive oil in a frying pan set over a moderate heat.
8 Grill the brie slightly and set aside.
9 Add the potato crostini to the salad bowl, top with the grilled brie and drizzle with the balsamic dressing. Serve immediately.