PERFECTION BLACKBERRY AND PRAWN ROCKET SALAD WITH BRIE CROUTONS

Ingredients

• 2 x 125g Perfection Blackberries
• 1 baguette
• Olive oil cooking spray
• 200g round brie, cut into 18 wedges
• 120g mixed spinach and rocket
• 1kg medium king prawns, cooked, peeled, deveined, tails intact
• 1/2 cup roasted cashews

BLUEBERRY VINAIGRETTE

• 125g Perfection Blueberries
• 2 tbs caster sugar
• 3 tbs red wine vinegar
• 4 tbs extra virgin olive oil
• 2 tsp horseradish cream

Method

1. For the vinaigrette; combine blueberries, sugar and 2 tablespoons of vinegar in a small saucepan. Stir over medium-low heat for 2 minutes or until sugar has dissolved. Use a fork to crush the berries. Bring to simmer for 3 minutes. Remove from the heat. Strain while warm and using a spoon, press as much mixture through sieve at possible. Cool for 15 minutes. Add oil, horseradish cream and remaining vinegar. Season then whisk until well combined. Refrigerate until ready to serve.
2. Preheat oven to 200°C fan forced. Cut the baguette into 18 slices and spray both sides with oil. Place in a single layer on a baking tray. Bake, 4-5 minutes, or until lightly toasted. Remove from the oven, top each baguette slice with a slice of brie. Bake for a further 3-5 minutes, or until cheese is slightly melted.
3. Scatter the spinach, rocket, prawns, cashews and blackberries on a serving platter or board. Drizzle over a little vinaigrette and toss gently to coat. Top with brie croutons. Serve with remaining vinaigrette.

Tip-  If making the vinaigrette ahead, keep in the fridge for up to 2 weeks. It will thicken when cold so on a warm day remove from fridge and stand at room temperature for 15 minutes or stand jar in a bowl of warm water 2-3 minutes.

Tip- The vinaigrette is delicious over any green leafy salad.