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Brie and Cherry Salad with Warm Quince Dressing

Serves 4


  • 50g quince paste
  • 2 tablespoons orange juice
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon thyme leaves
  • salt and freshly ground black pepper, to taste
  • 50g baby red vein sorrel, baby chard or mixed lettuce leaves
  • 16 cherries, halved and pitted
  • 1/4 cup roasted hazelnuts, chopped
  • 250g Old Telegraph Road Brie, cut into 4 wedges
  • extra virgin olive oil, for drizzle
  • freshly ground black pepper, to taste, extra
Download Recipe (PDF)


  1. 1. Warm quince paste, juice, vinegar, thyme and seasonings in a small saucepan until smooth.
  2. 2. Arrange leaves, cherries and hazelnuts between serving plates.
  3. 3. Drape brie over the salad, drizzle with quince dressing, olive oil and sprinkle with pepper. Serve immediately.

Tips / Handy Hints

Preparation Time: 15 minutes Tip: Substitute strawberries if fresh cherries are unavailable.


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