Autumn is my favourite season. I love the colours of the trees, the cooler temperatures mean no more sunburn and I have an excuse to make tasty autumnal dishes like this brie, hazelnut and grape salad.
This idea came to me from a similar salad in the 'October' volume of my Sud Ouest Gourmand collection. I really love this set of cookery books. Not only do they feature seasonal recipies (being based on the months of the year) but they also use ingredients that are normally easy to come by in the area.
Chop up half a block of brie, wash a big bunch of black grapes and cut them in half. Wash your salad leaves (I chose rocket as I like the peppery taste but you can use any seasonal leaves) and mix together in a big serving bowl. Sprinkle over some roasted hazelnuts for a bit of extra protein and a nice crunchy texture.
The little secret to this recipe is the dressing. As this is quite a sweet salad due to the grapes and the brie can be a bit rich, you need something acidic to cut through the flavours.
This dish is enough on its own for two people as a lunchtime meal but if you want to make it a bit more filling serve with a slice or two of country ham.
This dish is easy to make, really tasty and perfectly in harmony with the seasons. What more could you ask for? Maybe seconds!