I’m always very suspicious of lettuce. As unfashionable as it is, I’m not a fan of bitter lettuces, like arugula. I know, I know. What I am a fan of is mâche. It’s a wild lettuce that grows in cornfields, and has a delicious mild flavor and beautiful shape. Paired with the warm brie that has been drizzled with honey, crisp and tart Granny Smith apples, and crisp baguette slices, this is a very satisfying lunch, or a fabulous first course for dinner. Don’t make the mistake of walking away from the oven (like I might have done in the past, I’m not telling), because you want the cheese to just start to ooze, but definitely not melt! The combination of flavors is delightful — like me after a glass of wine!
Mâche with Warm Brie and Apples
Adapted from Ina Garten
1 French Baguette, sliced ½-inch thick diagnally
12 ounces good Brie, cut into 4 wedges
6 tablespoons honey
3 tablespoons roasted and salted pistachios or pecans
4 ounces mâche leaves (8 to 10 ounces with roots attached)
1 tablespoon aged balsamic vinegar
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large Granny Smith apple, cored and thinly sliced
Preheat the oven to 350ºF. Place the sliced bread on a sheet pan and bake about 6 minutes, until crisp.
Arrange the 4 wedges of Brie in one layer in a glass or ceramic baking dish. Drizzle with honey over the wedges and then scatter the nuts over the top. Bake for 3 to 5 minutes (stay right there, no walking away!), until it just starts to ooze.
Place the mâche in a large bowl and toss it gently with the balsamic vinegar and olive oil. Sprinkle with salt and pepper. Divide the salad among 4 large salad plates and place a slice of the warm Brie with the nuts in the center of each plate. Place a quarter of the apple slices on each plate, fanned out on one side of the Brie. Place 2 to 3 slices of the baguette on the other side and sprinkle generously with salt and pepper.
Drizzle with the honey from the baking dish and serve immediately. Serves 4.
