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.