Watercress, brie and balsamic shallots
Ingredients
- 12 shallots, peeled
- 4tbsp balsamic vinegar
- 1 sprig thyme
- 1tbsp olive oil
- 2tsp sugar
- 2tbsp whole, blanched hazelnuts
- 150g brie, sliced
- 85g watercress
Method
- Heat oven to 220C/Gas 7. Put the shallots in a small roasting tin. In a small bowl whisk together the balsamic vinegar, thyme leaves, oil and sugar and season with salt and pepper. Drizzle dressing over the shallots, cover with foil, and roast for 30 mins, basting twice.
- Meanwhile toast hazelnuts in a dry frying pan until golden all over, roughly chop and set aside.
- Once the shallots are cooked, allow to cool for 5 mins, tip the watercress onto a serving plate and arrange shallots and brie over the top. Scatter with hazelnuts and dress with balsamic juices from the shallot pan.
