If youíre in the mood for dessert but you donít feel like baking, this light, not-too-sweet blending of fresh berries and fruit in a lemony honey dressing paired with a very French wedge of mild cheese may be the perfect answer.
With its gemlike colors and dazzling flavors, this monastery salad would also make a heavenly brunch on a lazy Sunday.
12 fresh strawberries, hulled and cut in half
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries, picked over for stems
4 medium-sized pears, peeled, quartered, and cored
2 Tablespoons fresh lemon juice
2 teaspoons sugar
1/2 cup dry white wine
3 tablespoons honey
2 tablespoons fresh lemon juice
2 tablespoons sugar (or more honey)
One 12-ounce wheel Camembert cheese (or Brie, if Camembert is unavailable), at room temperature, cut into 6 wedges
1. To make the salad, combine all the fruit in a large glass bowl. Add the lemon juice and sugar, mix together gently to coat, cover, and refrigerate for 1 hour.
2. Combine the dressing ingredients in a blender and whirl until smooth. Pour over the salad and mix together gently until the salad is well coated. Cover and refrigerate for 1 more hour.
3. Just before serving, divide the salad equally among 6 salad plates. Place the fruit on one side of each plate and the Camembert on the other. Serve the salad chilled and the cheese at room temperature.
Adapted from Twelve Months of Monastery Salads, by Brother Victor-Antoine díAvila-Latourette (Harvard Common Press, 2004). Copyright (c) 2004 by Brother Victor-Antoine d'Avila-Latourette. Reprinted by permission of Harvard Common Press.
Adapted from Twelve Months of Monastery Salads, by Brother Victor-Antoine díAvila-Latourette (Harvard Common Press, 2004).