Did you guys watch the TC Reunion last night? Hooray for Fabio! As if we had any doubt he would be fan favorite. Honestly though, this was a pretty dull season. I didn't even remember some of the chefs who were there! Well, I am glad it's Thursday...just one step closer to the weekend. If the "cold" and rain continue here in SoCal, I have a feeling I am going to be staying in and cooking up a storm. I have a few things up my sleeve so stay tuned. This salad is one of those things I saw on TasteSpotting and immediately added to my weekly meal plan. I usually have most of these ingredients on hand so I felt a little less guilty about splurging on an American Brie just to make this salad (it was a better deal than the Camebert called for in the original recipe). I was unsure of what kind of vinegar to use so I just went with balsamic since this type of vinaigrette is one of my favorites. It's easy, fast and so delicious. It's another one of those dishes that you wouldn't necessarily think to put these ingredients together, but when you do it works really well.
Eggs on Baby Spinach with Peas and Brie
(Adapted from Lucullian Delights)
1 egg, boiled and quartered
Large handful baby spinach
1/4 cup frozen peas, thawed
Brie cheese, cut into pieces
Extra-virgin olive oil
Kosher salt and black pepper
Make the salad dressing by combining the Dijon, balsamic, olive oil, and salt and pepper. Make the dressing as strong or weak as you want.
Mix the spinach and the peas and add some of the dressing. Toss gently to combine.
Put the salad on plates and then put eggs and Brie on top. Drizzle with a bit of the extra dressing and serve.